Ingredients
1
medium cucumber, peeled, seeded and finely chopped
1/4
cup Yoplait® All Natural Fat Free plain yogurt (from 32 oz. container)
1/4
cup sour cream
2
tablespoons chopped fresh parsley
2
teaspoons lemon juice
1/4
teaspoon ground cumin
4
boneless skinless chicken breasts (about 1 1/4 lb)
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
2
teaspoons vegetable oil
2
tablespoons water
Fresh parsley, if desired
Preparation
In medium bowl, mix all sauce ingredients. Cover; refrigerate until serving time.
Sprinkle both sides of chicken with salt and cinnamon. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 12 minutes, turning occasionally, until golden brown. Reduce heat to low; add water. Cover; cook 2 to 3 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F).
Serve chicken with yogurt sauce. Garnish with parsley.
