Ingredients You'll Need
- 2 Free run boneless skinless chicken breasts, pounded to about 1/2 " thick
- 1/2 cup panko breadcrumbs
- 1 egg
- 1 tbsp. milk
- 1/2 cup flour
- 1 tsp. dried dill
- Salt & pepper to taste
- 1/2 package of Greek Yogurt Dressing Mix
- 6 oz. Greek Yogurt
- 1 tsp. dried dill
- 2 sandwich buns
- Iceberg lettuce, shredded
- 1 jar dill pickles, sliced
Directions
- Preheat oven to 400 degrees F
- Prepare sauce by mixing Greek yogurt, Greek dressing mix, 2 tbsp. chopped dill pickles, dried dill, 2 tsp. pickle juice
- Cover above mixture and place in refrigerator for a minimum of 30 minutes
- Rinse chicken and pat dry, pounding to uniform thickness
- Prepare 3 shallow containers, one with flour, one with eggs & milk (mixed together) and one with breadcrumbs
- Dip 1 piece of chicken into flour until covered, then shake off excess
- Dip chicken into egg mixture and then panko crumbs, pressing crumbs into chicken
- Set aside, and repeat with second chicken breast
- Line a baking sheet with foil and spray with nonstick cooking spray
- Place chicken on prepared baking sheet and bake for 15-20 minutes, flipping once halfway through, make sure chicken is cooked fully through
- Heat buns under the broiler of oven until crispy and warm
- Spread one tablespoon of Greek Yogurt sauce on bottom of the bun, top with crispy chicken, shredded lettuce and sliced pickles
- Spread more of the Greek Sauce on top of the bun and place on top of the sandwich
