Oven-Baked Crispy Greek Chicken
Prep Time
15 min.
Cook Time
25 min.
Serving Size
4 servings
Keep scrolling for a crunchy coated chicken and delicious tzatziki-style sauce! Enjoy.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 1/2 cups (375 mL) milk, divided
- 2 tbsp (30 mL) honey Dijon mustard
- 1/2 tsp (2 mL) each salt and pepper
- 1 cup (250 mL) panko breadcrumbs
- 2 tbsp (30 mL) dried oregano
- 1 tbsp (30 mL) butter
- 2 cloves garlic, minced
- 1 tbsp (30 mL) all-purpose flour
- Finely grated zest from 1 lemon
- 1/3 cup (75 mL) crumbled Canadian feta
- 1/3 cup (75 mL) chopped fresh dill
- 1/3 cup (75 mL) finely diced cucumber
Directions
| 1. | Preheat oven to 400°F (200°C). Line a baking sheet with foil; lightly grease. |
| 2. | Cut chicken breasts in half crosswise. Place 1/4 cup (60 mL) milk in a medium bowl; whisk in mustard, salt and pepper. Place breadcrumbs and oregano in a shallow dish. Working with 1 piece of chicken at a time, dip in milk-mustard mixture followed by breadcrumb mixture, rolling and coating well. Set on foil-lined baking sheet. Bake for about 25 min, turning halfway through, until chicken is golden and cooked through. |
| 3. | Meanwhile, in a skillet, melt butter over medium heat. Add garlic; cook 1 min. Sprinkle with flour; whisk to combine. Gradually whisk in remaining milk. Bring to a boil and reduce heat. Whisk for 2 to 3 min until smooth and thickened. Stir in lemon zest, Feta, dill and cucumber. Serve chicken with sauce spooned over top. |
| 4. | Variation: Add about 1/4 cup (60 mL) finely grated Canadian parmesan to panko breadcrumb mixture. |
You might also like
Judy’s Peanut Butter OREO Cheesecake
Desserts
Michelle’s Sweet & Savoury Crêpes
Desserts
Share Via