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Oven baked crispy Greek chicken

Bake this crunchy coated chicken and serve with a tzatziki-style sauce
Recipe provided by Dairy Farmers of Canada ©
Breaded chicken with tzatziki sauce on plate with sliced cucumber and tomato salad
4 servings / 40 min 

Prep 15 min / Cook 25 min 

Ingredients 
  • 4 boneless, skinless chicken breasts (about 1 lb / 500 g)
  • 1 1/2 cups (375 mL) 1% milk, divided
  • 2 tbsp (25 mL) honey Dijon mustard
  • 1/2 tsp (2 mL) pepper
  • 1 cup (250 mL) panko breadcrumbs
  • 2 tbsp (25 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 feta
  • 1/3 cup (75 mL) chopped fresh dill
  • 1/3 cup (75 mL) finely diced cucumber
Directions 
  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil; lightly grease.
  2. Cut chicken pieces in half crosswise. Place 1/4 cup (50 mL) milk in a medium bowl; whisk in mustard 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 minutes, turning halfway through, until chicken is golden and cooked through.
  3. Meanwhile, in a skillet, melt butter over medium heat. Add garlic; cook 1 minute. Sprinkle with flour; whisk to combine. Gradually whisk in remaining milk. Bring to a boil and reduce heat. Whisk for 2 to 3 minutes until smooth and thickened. Stir in lemon zest, feta, dill and cucumber. Serve chicken with sauce spooned over top.
Nutritional info per serving (1 of 4) 
  • Calories 321
  • Protein 35 g
  • Total Fat 10 g
    Saturated Fat 5 g
    Cholesterol 115 mg
  • Carbohydrates 21 g
    Fibre 2 g
    Sugars 7 g
    Added sugars 0 g
  • Sodium 315 mg
  • Potassium 650 mg