Every Tuesday and Wednesday I try new recipes and this one I made last Tuesday and will definitely be making again.

I love that chicken is now one of the cheapest meats around and that the recipes are unlimited with what you can do with chicken.

Serve with either steamed vegetables or garden salad

PREP TIME 15 min
COOK TIME 15 min
Makes 4 servings



Recipe by taste of home

Ingredients​

Tzatziki

• 1-1/2 cups peeled grated cucumber, after grating squeeze some of the liquid out and discard liquid
• 1 cup plain Greek yogurt
• 2 garlic cloves, minced
• 1-1/2 teaspoons chopped fresh dill or mint
• 1-1/2 teaspoons olive oil
• 1/8 teaspoon salt
• Chicken:
• 2/3 cup plain flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon baking powder
• 1 large egg
• 1/3 cup full cream milk
• 4 boneless skinless chicken breast halves (around 150g each)
• 1/4 cup vegetable oil
• 1/4 cup crumbled feta cheese
• Lemon wedges, optional

Directions​

1. For Tzatziki mix the first 6 ingredients; refrigerate until serving.
2. 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.
3. In a large skillet, heat oil over medium heat. Cook chicken until golden brown and juices run clear, 5-7 minutes per side. Top with cheese. Serve with tzatziki and, if desired lemon wedges.
   

   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.