- 30 mins
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
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.