Categories: Chicken

Ingredients

• 8 oz. plain yogurt
• 2 tbsp. minced fresh cilantro
• 1 tbsp. honey
• Chicken:
• 1 large egg
• 1/2 cup milk
• 1 cup soft bread crumbs
• 1/2 cup chopped almonds
• 2 tbsp. fresh minced cilantro
• 1 1/2 tsp curry powder
• 1 1/2 lbs. chicken breasts, cut into 1-in. wide strips
• 1/4 cup flour
• 1/4 cup canola oil

Directions

1. Mix yogurt, cilantro and honey. Refrigerate, covered, until serving.

2. In a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with almonds, cilantro and curry powder. Toss chicken strips with flour to coat lightly; shake off excess. Dip both sides in egg mixture, then in crumb mixture.

3. In a large skillet, heat canola oil over medium heat. In batches, cook the chicken until it is golden brown, 5-6 minutes per side. Drain on paper towels. Serve chicken strips with cilantro-yogurt sauce.

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