Crispy Chicken with Lemon-Basil Dip and Lemony Fennel & Radicchio

Serves 4
Prep: 10 minutes, Cooking time: 20 minutes

Crispy Chicken with Lemon-Basil Dip
2 tablespoons reduced-fat mayonnaise
2 tablespoons, plus 1/2 cup plain, fat-free yogurt
2 teaspoons Dijon mustard
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 pound chicken breasts, cut into strips
3/4 cup panko bread crumbs
2 tablespoons chopped fresh basil
1 teaspoon grated lemon zest
1 garlic clove, minced

1. Place oven tack in top third of oven. Preheat oven to 400*. Line a large baking sheet with tin foil and spray with cooking spray.

2. Stir together mayonnaise, 2 tablespoons of the yogurt, the mustard, 1/2 teaspoon of salt and 1/4 teaspoon of the pepper in a medium bowl. Add chicken and toss to coat. Place panko in a shallow dish. Dip chicken pieces, one at a time, into panko, pressing gently to coat. Place on prepared baking sheet and lightly spray with cooking spray. Bake 10 minutes.

3. Meanwhile, to make dip, stir together remaining 1/2 cup yogurt, the basil, lemon zest, garlic and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl; set aside.

4. Remove baking sheet from oven; turn chicken over. Lightly spray with cooking spray. Return to oven; bake until chicken is browned and cooked through, 10 minutes longer.

While chicken is cooking for it's last 10 minutes, prepare the Fennel & Radicchio salad.

Lemony Fennel and Radicchio
2 teaspoon olive oil
2 medium fennel bulbs, trimmed and thinly sliced
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup water
1 cup finely shredded radicchio (about 1/4 head of radicchio)
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
2 teaspoons lemon juice

1. Heat oil in a large nonstick skillet over medium heat. Add fennel, salt, and pepper and cook, stirring constantly, about 1 minute. Add water, cover and cook, stirring occasionally, until fennel begins to soften, about 3 minutes.

2. Uncover skillet, increase heat to medium-high, and cook, stirring constantly, until most of liquid is evaporated and fennel is tender, about 2 minutes. Remove from heat and stir in radicchio, parsley, and lemon zest and juice.

Serve chicken with dip and fennel-radicchio salad.

Results: OH.MY.YUM! Not only do I want to make this for dinner tomorrow night, but Henry wants me to make it for the next 100 nights and Steven, YES, I said STEVEN, wants me to make it for the next three nights. This was delicious and easy to make. The salad was fantastic too (the boys would not eat that though.) I think fennel might be my new favorite vegetable, especially for adding some crunch to a salad. A new favorite meal in our house!