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Ingredients
  • subheading: FOR THE DIP:
  • 1 ½ cups full-fat Greek yogurt, labneh or sour cream
  • ¼ cup finely chopped chives
  • ¼ cup finely chopped parsley
  • 2 tablespoons finely chopped dill
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, finely grated or chopped
  • Kosher salt and freshly ground pepper
  • subheading: FOR THE CHICKEN:
  • 1 ½ pounds boneless, skinless chicken breasts
  • Kosher salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 2 teaspoons smoked paprika
  • 2 large eggs, beaten to blend
  • 2 cups bread crumbs (preferably panko or other coarse bread crumbs)
  • 3 tablespoons olive oil
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