4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup canola oil
1/4 cup crumbled feta cheese
Lemon wedges, optional
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.
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.