Coating the chicken with cooking spray helps the breadcrumbs adhere and creates a crisp crust.
1 cup plain fat-free yogurt
1/2 cup (1/2-inch) diced cucumber
1/2 cup (1/2-inch) diced fennel bulb
1 teaspoon finely chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon salt
1/3 cup Italian-seasoned breadcrumbs
1 tablespoon olive oil
How to Make It
Combine first 6 ingredients in a medium bowl. Cover and chill.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with 1/8 teaspoon salt; lightly coat both sides of chicken breast halves with cooking spray. Dredge in Italian-seasoned breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until done. Serve with yogurt mixture.
This is a good, solid recipe. It was quick and easy to make and the raita was very tasty and a nice change from usual side dishes. I liked the creamy texture of the yogurt. I'd serve it as a weekend lunch or weeknight dinner.
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