Tandoori Chicken

Ingredients:	1/4 teaspoon water 1/8 teaspoon ground mustard 1/2 cup plain fat-free yogurt 2 tablespoons lemon juice 3/4 teaspoon paprika 1/4 teaspoon ground cardamom 1/4 teaspoon salt 1/8 teaspoon ground ginger 1/4 teaspoon ground cumin 1/4 teaspoon crushed red pepper flakes 1/8 teaspoon pepper 1 clove garlic, finely chopped 4 boneless skinless chicken breasts (about 1 1/4 lb) Lemon slices, if desired (make with couscous)
Directions:	1. In small bowl, mix water and mustard; stir in remaining ingredients except chicken and lemon slices. Place chicken in shallow glass or plastic bowl. Pour marinade over chicken; turn to coat with marinade. Cover; refrigerate at least 12 hours but no longer than 24 hours to marinate. 2. Heat oven to 375°F. Remove chicken from marinade; discard marinade. Place chicken in ungreased 13x9-inch (3-quart) glass baking dish. Bake about 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). 3. To serve, garnish with lemon slices.