Baked Chicken Fingers with Garlic-Tomato Yogurt Dip

Lay the chicken on a cutting board and cover with plastic wrap. Using a rolling pin or a mallet, pound chicken until around 1/4-inch-thick. Remove the plastic wrap; slice chicken into 1-inch-wide fingers; set aside.

n a medium bowl, combine breadcrumbs, thyme, lemon zest, salt, and pepper. Working in batches, dredge the chicken fingers in fl our, dip in beaten egg (let the excess run off ), and dredge in breadcrumb mixture.

lace the breaded fingers on a greased cookie sheet and bake in a toaster oven until golden brown.

While the chicken is baking, pour the diced tomatoes into a small saucepan and simmer until reduced by half. Transfer to a bowl and stir in yogurt.

Serve with the chicken fingers. a toothpick (this prevents it from bursting), and put it back in the microwave for another 30 to 40 seconds.