This recipe is near to my heart because I absolutely love Greek food, so the fact that I get to make something remotely Greek-related gets me excited.
The Milk Calendar’s oven-baked crispy Greek chicken is the type of dish you can make if you feel like experimenting, possibly with methods and flavours you’ve never tried.
What you’ll need:
- 4 boneless, skinless chicken breasts
- 1-1/2 cups of milk
- 2 tbsp honey Dijon mustard
- ½ tsp of salt and pepper
- 1 cup of Panko breadcrumbs
- 2 tbsp of dried oregano
- 1 tbsp of butter
- 2 cloves of minced garlic
- 1 tbsp of all purpose flour
- Zest of 1 lemon, finely grated
- 1/3 of a cup crumbled Canadian feta
- 1/3 of a cup of chopped dill
- 1/3 of a cup of diced cucumber
What to do:
Step one: Pre-heat oven to 400 degree and line a baking sheet with foil and lightly grease it.
Step two: Cut chicken breasts in half.
Step three: Place ¼ cup of milk in a medium bowl mixing in Dijon mustard, salt and pepper.
Step four: Toss breadcrumbs and oregano together and pour into shallow dish (I used a dinner plate).
Step five: With one piece of chicken at a time, dip each into the milk mixture then into the breadcrumbs, rolling to make sure each piece of chicken is fully coated.
Step six: Set pieces of chicken on foil lined baking sheet
Step seven: Bake for 25 minutes or until Panko turns golden brown. Turning the pieces halfway to ensure they are cooked through.
Step eight: While the chicken is baking, in a skillet melt butter over medium heat, adding garlic and cook for one minute.
Step nine: Sprinkle in flour and whisk together.
Step ten: Slowly whisk in the rest of the milk, bring to a boil, then reduce heat.
Step eleven: Continue to whisk for two to three minutes or until smooth and thick.
Step twelve: Stir in lemon zest, feta, dill and cucumber.
Step thirteen: Serve chicken with sauce on top
In total, this Greek chicken takes 40 minutes to prepare and serves four people.
Though this dish is different than what I’m used to eating, it was actually really simple to make!