"Fried" Chicken With Cucumber And Fennel Raita

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:
- 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.