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Chicken with Cucumber Sauce

Total Time

Prep/Total Time: 20 min.


8 servings

I've served this chicken to nearly all our friends and relatives, and it's been met with many "Mmmms!" I sometimes prepare extra sauce to serve over steamed fresh carrots.


  • 1/4 cup yellow cornmeal
  • 1-1/2 teaspoons ground mustard
  • 1/4 teaspoon ground nutmeg
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon seafood seasoning, optional
  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons canola oil
  • 1 bottle (8 ounces) ranch salad dressing
  • 1 cup chopped peeled cucumber
  • 1 tablespoon sliced green onion
  • 1/2 teaspoon dill weed


  1. In a large resealable plastic bag, combine the cornmeal, mustard, nutmeg, cayenne pepper and seafood seasoning if desired. Add chicken, a few pieces at a time, and shake to coat.
  2. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a thermometer reads 170°.
  3. Meanwhile, in a large saucepan, combine the sauce ingredients; cook over low heat until heated through. Serve with chicken.
<B>Editor's Note:</B> Chicken may also be served as a sandwich on buns topped with warm or chilled cucumber sauce.

Nutrition Facts

1 each: 335 calories, 22g fat (4g saturated fat), 78mg cholesterol, 291mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 27g protein.

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