The special thing about this recipe is the trick of soaking the fillet in Greek yogurt instead of egg before the bread crumbs. The yogurt gives this dish another layer of taste- fresh, tangy and juicy. Of course the Parmesan mixed with the bread crumbs add the crispiness necessary.
While the chicken is baking in the oven, you have time to make a seasonal salad from anything fresh and green available. What elevates the salad is the horseradish and lemon sauce, it gives even more flavor to this amazing dish.

4 small chicken breasts
2 tbsp Greek yogurt
4 tbsp Parmesan cheese, grated
1 tbsp bread crumbs
Salt and pepper to taste
4 tbsp oil for cooking

For the salad
4 handfuls of seasonal salad, torn
1-2 bunches of radish

For the sauce
4 tbsp sour cream or Greek yogurt
2 tsp horseradish
4 tsp lemon juice
Salt to taste
Dill and/or parsley, finely chopped

1. Preheat the oven to 200 degrees (celsius).
2. Grease a deep frying pan with the cooking oil.
3. In a bowl, pour the Greek yogurt and whisk gently using a fork to make it more liquid.
4. Place the chicken breasts on a cutting board and tenderize them using a mallet or your hand.
5. Mix the grated Parmesan and bread crumbs in a bowl.
6. Take the chicken breasts one by one and dip both sides in the Greek yogurt, then in the Parmesan and breadcrumbs and place on the baking pan. Do not stack the chicken breasts on top of each other.
7. Bake in the oven for 25-35 min depending on the size of the chicken breasts.
8. Place the salad and cut radish in a large dish you will be serving in.
9. Make the sauce. Add all the ingredients to the sour cream or Greek yogurt and mix well.
10. Pour the sauce over the salad just before serving.

Recipe: Ārija Avota
Photo: onemilk
Publication: Ēdiens kā zāles