Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Coating the chicken with cooking spray helps the breadcrumbs adhere and creates a crisp crust.
Ingredients[]
- 1 cup plain fat-free yogurt
- 1/2 cup (1/2-inch) cubed cucumber
- 1/2 cup (1/2-inch) cubed 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
- Cooking spray
- 1/3 cup Italian-seasoned breadcrumbs
- 1 tablespoon olive oil
Directions[]
- 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 both both sides with cooking spray.
- Dredge in 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.
Yield: 4 servings (serving size: 1 chicken breast half and 1/3 cup raita)