Ingredients:

  • 680g chicken breasts, pounded to 1/2-inch thickness
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.33 cup Greek yogurt
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, microplaned
  • 0.5 cup Panko breadcrumbs
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • minced parsley
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 0.25 cup chicken stock
  • 1 tbsp lemon juice

Instructions:

  1. Place the 680g of chicken breasts between two sheets of plastic wrap. Using the flat side of your mallet, pound the meat starting from the center and moving outward. Stop when you reach a uniform 12.7 mm thickness. Season both sides with 0.5 tsp salt and 0.5 tsp black pepper. This mechanical tenderization breaks down tough fibers, ensuring every bite is silky.
  2. In a small bowl, whisk together the 0.33 cup Greek yogurt, 1 tbsp Dijon mustard, and 2 microplaned garlic cloves. In a separate shallow dish, combine the 0.5 cup Panko, 0.5 cup Parmesan, 1 tsp garlic powder, 0.5 tsp smoked paprika, and minced parsley. This creates two distinct layers: the moisture locking emulsion and the structural crust.
  3. Dip each chicken breast into the yogurt mixture, ensuring it is fully submerged. Let the excess drip off — you want a thin, even coat, not a thick sludge. Press the chicken firmly into the Panko Parmesan mixture. Firmly press the crumbs into the meat to ensure they are locked into the yogurt binder.
  4. Preheat your oven to 200°C (400°F). Place the chicken on a wire rack set over a parchment lined baking sheet. Spray the tops lightly with olive oil. Bake for 18-20 minutes until the crust is deep mahogany and the internal temperature hits 74°C. The wire rack is crucial here; it allows the heat to hit the underside, preventing a mushy base.
  5. While the chicken rests, melt 2 tbsp butter in a small skillet over medium heat. Add 2 minced garlic cloves and sizzle for 30 seconds until fragrant. Whisk in 0.25 cup chicken stock and 1 tbsp lemon juice. Simmer for 2 minutes until the sauce slightly thickens and looks glossy. Drizzle this over the chicken right before serving.