Tzatziki Chicken

Name: Tzatziki Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 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; CHICKEN:; 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

I like to make classic chicken recipes for my family but the real fun is trying a fresh new twist. —Krisen Heigl, Staten Island, New York

Ingredients

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
CHICKEN:
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

Directions

For sauce, mix first 6 ingredients; refrigerate until serving.
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.
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.

Nutrition Facts

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.

Originally published as Greek Fried Chicken in Simple & Delicious April/May 2018