Crispy Chicken with Lemon-Basil Dip

By mrstaylor

Ingredients

• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons, plus 1/2 cup plain, fat-free yogurt
• 2 teaspoons Dijon mustard
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 pound chicken breasts, cut into strips
• 3/4 cup panko bread crumbs
• 2 tablespoons chopped fresh basil
• 1 teaspoon grated lemon zest
• 1 garlic clove, minced

Details

Cooking time 30mins

Preparation

Step 1

Place oven tack in top third of oven. Preheat oven to 400*. Line a large baking sheet with tin foil and spray with cooking spray.

Stir together mayonnaise, 2 tablespoons of the yogurt, the mustard, 1/2 teaspoon of salt and 1/4 teaspoon of the pepper in a medium bowl. Add chicken and toss to coat. Place panko in a shallow dish. Dip chicken pieces, one at a time, into panko, pressing gently to coat. Place on prepared baking sheet and lightly spray with cooking spray. Bake 10 minutes.

Meanwhile, to make dip, stir together remaining 1/2 cup yogurt, the basil, lemon zest, garlic and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl; set aside.

Remove baking sheet from oven; turn chicken over. Lightly spray with cooking spray. Return to oven; bake until chicken is browned and cooked through, 10 minutes longer.