TAKES: 30 min. MAKES: 4 servings
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
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.