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Bake this crunchy coated chicken and serve with a tzatziki-style sauce for a spin on traditional fried chicken.

Prep time:
Cook time:
Photo of Oven-Baked Crispy Greek Chicken

Recipe by Milk Calendar 2015, Dairy Farmers of Canada

Dairy Farmers of Canada


  • Baking sheet
  • Aluminum foil
  • Cutting board
  • Chef knife
  • Medium bowl
  • Shallow dish
  • Measuring cups
  • Skillet
  • Whisk
  • Spoon


  • 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 (15 mL) butter
  • 2 cloves garlic, minced
  • 1 tbsp (15 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


  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with foil; lightly grease.
  3. Cut chicken breasts in half crosswise. 
  4. Place 1/4 cup (60 mL) milk in a medium bowl; whisk in mustard, salt and pepper. 
  5. Place breadcrumbs and oregano in a shallow dish. 
  6. 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. 
  7. Bake for about 25 min, turning halfway through, until chicken is golden and cooked through.
  8. 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.
  9. Serve chicken with sauce spooned over top.

Variation: Add about 1/4 cup (60 mL) finely grated Canadian parmesan to panko breadcrumb mixture.

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