This is classic chicken recipes, easy and delicious. Try it!

Prep/Total Time     : 30 min.

Servings               : 4


·         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

·         2/3 cup all-purpose flour
·         1 teaspoon pepper
·         1 teaspoon salt
·         1/4 teaspoon baking powder
·         1 large Eggland's Best 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


1.   For sauce, mix first 6 ingredients; refrigerate until serving.
2.   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.
3. In a large skillet, heat oil over medium heat. Cook chicken until golden brown and chicken is no longer pink, 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.

Recipe from

Powered by Blogger.