"Fried" Chicken with Cucumber and Fennel Raita

1 cup plain yogurt
1/2 cup diced cucumber
1/2 cup iced fennel bulb
1 tsp. finely chopped fresh mint
1/4 tsp. salt
4 skinless, boneless chicken breast halves
1/8 tsp. salt
1/3 cup Italian-seasoned breadcrumbs
1 tbsp. olive oil

Combine first 5 ingredients in a medium bowl. Cover and chill.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound, using a meat mallet or rolling pin. Sprinkle chicken with 1/8 tsp.
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.