Chicken Tzatziki
A refreshing Greek dish combining succulent chicken with a creamy, tangy tzatziki sauce, perfect for warm summer nights or healthy dinners.
Ingredients
Tzatziki Sauce
- 1 1/2 cups finely chopped peeled English cucumber Ensure well-drained to prevent watery sauce.
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 1/2 teaspoons chopped fresh dill
- 1 1/2 teaspoons olive oil
- 1/8 teaspoon salt
Chicken
- 4 pieces boneless skinless chicken breast halves (6 ounces each) Pound to uniform thickness for even cooking.
- 2/3 cup all-purpose flour For dredging the chicken.
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon baking powder
- 1 large egg
- 1/3 cup 2 percent milk
- 1/4 cup canola oil For frying.
- 1/4 cup crumbled feta cheese For topping the chicken.
- Lemon wedges optional For serving.
Instructions
Prepare the Tzatziki Sauce
- Mix the chopped cucumber, Greek yogurt, minced garlic, chopped dill, olive oil, and salt in a bowl. Refrigerate until serving.
Prepare the Chicken
- In a shallow bowl, whisk together all-purpose flour, salt, pepper, and baking powder.
- In another bowl, combine the egg and milk.
- Pound the chicken breasts to a uniform 1/2 inch thickness.
- Dredge each chicken breast in the flour mixture, dip in the egg mixture, and coat again in the flour mixture.
Cook the Chicken
- Heat canola oil in a skillet over medium heat.
- Cook the chicken breasts until golden brown, about 5 to 7 minutes per side.
- Remove from the skillet, top with crumbled feta cheese, and serve with tzatziki sauce.
Notes
Best served with warm pita, fresh salad, or as part of a mezze platter. Store leftovers in an airtight container in the refrigerator.