Oven-Baked Crispy Greek Chicken

Directions

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.