Tzatziki Chicken

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

I like to make clas­sic chicken recipes for my fam­ily but add a twist. —Kris­ten Heigl, Staten Is­land, NY 11/2 cups finely chopped peeled English cu­cum­ber

1 cup plain Greek yo­gurt 2 gar­lic cloves, minced

11/2 tsp. chopped fresh dill

11/2 tsp. olive oil

1/₈ tsp. salt

CHICKEN

²/₃ cup all-pur­pose flour 1 tsp. each salt and pep­per 1/₄ tsp. bak­ing pow­der 1 large egg 1/₃ cup 2% milk

4 bone­less skin­less chicken breast halves (6 oz. each) 1/₄ cup canola oil

1/₄ cup crum­bled feta cheese

1. Mix the first six in­gre­di­ents; chill.

2. In a bowl, whisk to­gether flour, salt, pep­per and bak­ing pow­der. In an­other bowl, whisk to­gether egg and milk. Pound chicken to 1/2-in. thick­ness. Coat both sides with flour mix­ture; shake off ex­cess. Dip in egg mix­ture, then again in flour.

3. In a skil­let, heat oil over medium. Cook chicken un­til golden brown and no longer pink, 5-7 min­utes per side. Top with cheese. Serve with sauce.

PER SERV­ING 482 cal., 27g fat (7g sat. fat), 133mg chol., 737mg sod., 17g carb. (4g sug­ars, 1g fiber), 41g pro.

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