Moroccan-style chicken breasts

Still no camera, although FedEx was at my house today while I was off getting a (late birthday) massage. So soon. Yea!

This sounds yummy, don't you think?

Moroccan-style chicken breasts
By Jim Romanoff
For The Associated Press

1/3 cup plain nonfat yogurt
1/3 cup chopped fresh cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon sweet paprika
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts

In a small bowl, mix together the yogurt, cilantro, oil, garlic, paprika, cumin, salt and pepper.
Place the chicken in a shallow dish and spread with half of the yogurt mixture; turn the chicken over and spread with the remaining yogurt mixture. Cover and refrigerate for 6 to 10 hours.
Preheat a gas grill to high or prepare a charcoal fire. Grill the chicken until it is cooked through and no longer pink at the center, about 5 minutes per side.