Healthier Crispy Baked Chicken with Greek Yogurt Ranch Sauce

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  0.3 cup Flour, All-Purpose, White
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  0.5 cup Bread Crumbs, Panko, Dry
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  0.3 cup Wheat Germ, Toasted
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.3 tsp 1/4 tsp. salt
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  Cayenne Pepper, Ground
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  1 Egg, Whole, Large(44g)
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.7 cup Greek Yogurt Ranch Dip, Prepared

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

Instructions

1. 1Set a large skillet over medium-high heat and lightly coat the bottom with cooking spray or oil while it preheats for 2–3 minutes.
2. 2In a shallow bowl, combine the panko, wheat germ, Parmesan, garlic powder, onion powder, and cayenne pepper. In a second shallow bowl, place the flour. In a third shallow bowl, whisk together the eggs until fully combined.
3. 3Pat the chicken breasts dry with paper towels. Working with one piece at a time, coat it thoroughly in flour, shaking off excess, then dip into the egg mixture, and finally press firmly into the panko mixture, ensuring an even coating on all sides.
4. 4Place the coated chicken breasts into the hot skillet and cook for 6–7 minutes over medium-high heat until the bottom is golden brown and crispy. Flip and cook for another 6–7 minutes until the second side is golden brown and the internal temperature reaches 165°F.
5. 5Transfer the cooked chicken breasts to a serving plate or container while still hot.
6. 6Immediately top each chicken breast with the Greek Yogurt Ranch Dip, dividing it evenly between the two pieces and spreading to cover the surface. The residual heat will warm and slightly thin the sauce.
7. 7Divide evenly into 2 airtight containers while hot, if batch prepping, or serve immediately while warm.