- Prep Time
- Cook Time
Keep scrolling for a crunchy coated chicken and delicious tzatziki-style sauce! Enjoy.
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
Preheat oven to 400°F (200°C). Line a baking sheet with foil; lightly grease.
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.
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.
Variation: Add about 1/4 cup (60 mL) finely grated Canadian parmesan to panko breadcrumb mixture.