Bake this crunchy coated chicken and serve with a tzatziki-style sauce for a spin on traditional fried chicken.
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Equipment
Baking sheet
Aluminum foil
Cutting board
Chef knife
Medium bowl
Shallow dish
Measuring cups
Skillet
Whisk
Spoon
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 (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
Directions
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.
This classic, cool dessert can be enjoyed simply with strawberries or elevated by the addition of dried lavender or rosemary for a fresh summer flavour.