Ingredients
¼cupflour
½cupItalian-style panko breadcrumbs
¼cupKretschmer Original Toasted Wheat Germ
¼cupParmesan,grated
½tspgarlic powder
½tsponion powder
¼tspsalt
pinch of cayenne
1largeegg
2chicken breasts,(about 1 lb), boneless, skinless
⅔cupSkinny Greek Yogurt Ranch Dip,Recipe in notes below
milk,for thinning, if necessary
Preparation
Preheat oven to 400 degrees F. Prepare a baking dish (with sides) with cooking spray.
Add flour to medium bowl.
In another medium bowl, mix together panko, Kretschmer wheat germ, parmesan, garlic powder, onion powder, salt and cayenne.
Crack egg in a third medium bowl and whisk until combined.
Dip 1 piece of chicken into flour until completely covered, shaking off any excess. Then dip into egg mixture, and then crumb mixture, making sure to press crumbs onto chicken before placing onto prepared cookie sheet. Repeat with the second chicken breast.
Place in the oven and bake for 10 minutes; flip chicken pieces over and bake for another 5 to 10 minutes or until chicken is fully cooked and no longer pink inside.
Immediately after removing from the oven, top each chicken breast with about ⅓ cup of the Skinny Greek Yogurt Ranch Dip, spreading it so that the entire breast is covered. The dip should thin out as it is warmed. For a thinner sauce, whisk in 1 to 2 tablespoons of milk into the dip.
Serve warm.
