- In a medium bowl, mix together cucumber, yogurt, garlic, dill, olive oil and 1/8 tsp. salt; refrigerate until serving.
- In a shallow bowl, whisk together flour, remaining salt, pepper and baking powder. In another bowl, whisk together egg and milk. Pound chicken breasts with meat mallet to 1/2 inch 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 canola oil over medium heat. Cook chicken until golden brown and juices run clear, 5-7 minutes per side. Top with cheese. Serve with sauce and lemon wedges.
Cooking Method
Pan Fry
Prep Time
<15min
Cook Time
Cook chicken until golden brown and juices run clear, 5-7 minutes per side.
Ingredients
- 1 1/2 cups finely chopped peeled English cucumber
- 1 cup plain nonfat Greek yogurt
- 2 tsp. minced garlic
- 1 1/2 tsp. chopped fresh dill
- 1 1/2 tsp. olive oil
- 1 1/8 tsp. salt, divided
- 2/3 cup all purpose flour
- 1 tsp. black pepper
- 1/4 tsp. baking powder
- 1 large egg
- 1/3 cup 2% milk
- 4 boneless. skinless chicken breasts (6 ounces each)
- 1/4 cup canola oil
- 1/4 cup feta cheese crumbles
- Lemon wedges, optional
Features
Low-fat, High-protein, High-fiber
Nutrition Facts (per serving)
- Yields 4 servings
- 482 calories
- 7g saturated fat
- 41g protein
- 17g carbohydrates
- 737mg sodium per serving