Fried Chicken With Cucumber And Fennel Raita

• 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

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.

yogurt, cucumber, fennel bulb, fresh mint, salt, ground black pepper, skinless, salt, cooking spray, italianseasoned breadcrumbs, olive oil

Taken from www.myrecipes.com/recipe/fried-chicken-with-cucumber-fennel-raita (may not work)