Fried Chicken with Cucumber and Fennel Raita

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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) 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

cooking spray

1/3 cup italian-seasoned breadcrumbs

1 tablespoon olive oil

Directions:

1. Combine first 6 ingredients in a medium bowl. Cover and chill.
2. 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.
3. 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.

By RecipeOfHealth.com