Crispy Onion Dip Chicken
Ingredients
The chicken
-
4
pieces
boneless, skinless chicken breast cutlets
The marinade
-
½
cup
plain fat free Greek yogurt
-
1 ½
tablespoons
onion powder
-
¼
cup
sliced chives
-
½
teaspoon
table salt
-
¼
teaspoon
black pepper
The coating
-
¾
cup
panko breadcrumbs
-
1
tablespoon
vegetable oil
For serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Pound the chicken breasts to an even thickness of about ½ inch and pat them dry.
- In a bowl, mix Greek yogurt, 1 tablespoon of onion powder, chives, salt, and pepper.
- Coat the chicken with the yogurt mixture and marinate in the refrigerator for at least 1 hour.
- In another dish, combine panko breadcrumbs, remaining onion powder, salt, and pepper.
- Coat each chicken breast in the breadcrumb mixture and press to adhere.
- Heat oil in a skillet over medium-high heat and brown the chicken on both sides.
- Transfer the chicken to the baking sheet and bake for 15-20 minutes until fully cooked.
- Serve with lemon wedges to squeeze over the chicken.
Nutrition Facts (estimated)
Servings
4
Calories
261
Total fat
8g
Total carbohydrates
11g
Total protein
36g
Sodium
105mg
Cholesterol
0mg
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