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Tzatziki Chicken

I like to make classic chicken recipes for my family but the real fun is trying a fresh new twist. —Krisen Heigl, Staten Island, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 cups finely chopped peeled English cucumber
  • 1 cup plain Greek yogurt
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons chopped fresh dill
  • 1-1/2 teaspoons olive oil
  • 1/8 teaspoon salt
  • CHICKEN:
  • 2/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon baking powder
  • 1 large egg
  • 1/3 cup 2% milk
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 cup canola oil
  • 1/4 cup crumbled feta cheese
  • Lemon wedges, optional

Directions

  • For sauce, mix the first 6 ingredients; refrigerate until serving.
  • In a shallow bowl, whisk together flour, salt, pepper and baking powder. In another bowl, whisk together egg and milk. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture.
  • In a large skillet, heat oil over medium heat. Cook chicken until golden brown and juices run clear, 5-7 minutes per side. Top with cheese. Serve with sauce and, if desired, lemon wedges.

Test Kitchen tips
  • An English cucumber works well in this recipe because it's seedless and doesn't thin out the sauce. But regular cucumber can be used, too—just seed before chopping.
  • Make the sauce before preparing the rest of the recipe so the garlic mellows and flavors meld.
  • Serve with lemon wedges for a pop of bright citrus flavor.
  • Health tip: Save more than 100 calories and half the fat: Brown the chicken in just 1 tablespoon of oil and finish baking it in the oven, and switch to fat-free plain yogurt in the sauce.
    Nutrition Facts
    1 chicken breast half with 1/3 cup sauce: 482 calories, 27g fat (7g saturated fat), 133mg cholesterol, 737mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 41g protein.

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