Time: 30 minutes
Yield: 4 servings
Chicken gets the Mediterranean treatment! Tzatziki Chicken has the crispy, crunchy, and juicy savoriness of classic pan-fried chicken with the added delight of sharp and creamy feta cheese. But the real star of the show is the homemade tzatziki: a creamy, refreshing, and tangy sauce you'll want to smother over each piece of chicken, as well as any pita bread or lemon potatoes you decide to serve alongside them. Tzatziki Chicken is a quick way to escape from the humdrum of typical weeknight dinners with some Mediterranean magic!
IngredientsFor the tzatziki: • 1 1/2 cups English cucumber, finely chopped and peeled • 1 cup plain Greek yogurt • 2 cloves garlic, minced • 1 1/2 teaspoons fresh dill, chopped • 1 1/2 teaspoons olive oil • 1/8 teaspoon salt For the chicken: • 2/3 cup all-purpose flour • 1 teaspoon salt • 1 teaspoon pepper • 1/4 teaspoon baking powder • 1 large egg • 1/3 cup milk, 2% • 4 (6-ounce) chicken breast halves, boneless and skinless • 1/4 cup canola oil • 1/4 cup feta cheese, crumbled • lemon wedges, optional, for serving
Mix the cucumber, yogurt, garlic, dill, olive oil, and 1/8 teaspoon salt in a bowl. Refrigerate the tzatziki until ready to use.
In a shallow bowl, whisk together the flour, remaining salt, pepper, and baking powder.
In a separate bowl, whisk together the egg and milk.
Pound the chicken breasts with a meat mallet to 1/2-inch thickness.
Dip each flattened chicken breast in the flour mixture to coat both sides, shaking off any excess.
Dip the flour-coated chicken in the egg mixture, and then again in the flour mixture.
In a large skillet, add the canola oil over medium heat.
Cook the chicken in the oil until golden-brown, the juices run clear, and the chicken is cooked to 165 degrees F internally, about 5-7 minutes per side.
Top the chicken with the feta cheese.
Serve the chicken with the tzatziki and lemon wedges.