Tzatziki Chicken

• 1-1/2 cups finely chopped peeled English cucumber
• 1 cup plain Greek yogurt
• 2 garlic cloves, minced
• 1-1/2 teaspoons chopped fresh dill
• 1-1/2 teaspoons olive oil
• 1/8 teaspoon salt
• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon baking powder
• 1 large egg
• 1/3 cup 2% milk
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 cup canola oil
• 1/4 cup crumbled feta cheese
• Lemon wedges, optional

1. For sauce, 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 chicken is no longer pink, 5-7 minutes per side. Top with cheese. Serve with sauce and, if desired, lemon wedges.

cucumber, yogurt, garlic, dill, olive oil, salt, allpurpose, salt, pepper, baking powder, egg, milk, chicken breast halves, canola oil, feta cheese, lemon wedges

Taken from www.tasteofhome.com/recipes/tzatziki-chicken/ (may not work)