Oatmeal Crusted Chicken Breast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Topping:Salsa, 0.75 cup Oranges, 0.75 cup, sections The Meat:Canola Oil, 2 tbsp Olive Oil, 2 tbsp (remove)Chili powder, 4 tsp (remove)Garlic powder, 2 tsp (remove)*Cumin seed, 2 tsp (remove)Salt, 2 tsp (remove)Egg, fresh, 2 medium (remove)Water, tap, 1 fl oz (remove)Chicken Breast, no skin, 8 unit (yield from 1 lb ready-to-cook (remove)Instant, Quick, and Regular Oats Cereal, 3 cup, dry, yields (remove)
Mix salsa with oranges and refrigerate.
Heat oven to 375�F. In flat, shallow dish, stir together oils, chili powder, garlic powder, cumin and salt. Add oats, stirring until evenly moistened.
In second flat, shallow dish, beat egg and water with fork until frothy. Dip chicken into combined egg and water, then coat completely in seasoned oats. Place chicken on foil-lined baking sheet. Pat any extra oat mixture onto top of chicken.
Bake 30 minutes or until chicken is cooked through and oat coating is golden brown. Serve with Sunshine Salsa. Garnish with chopped cilantro, if desired.
Serving Size: One breast
Number of Servings: 8
Recipe submitted by SparkPeople user DIKIWI85.
Heat oven to 375�F. In flat, shallow dish, stir together oils, chili powder, garlic powder, cumin and salt. Add oats, stirring until evenly moistened.
In second flat, shallow dish, beat egg and water with fork until frothy. Dip chicken into combined egg and water, then coat completely in seasoned oats. Place chicken on foil-lined baking sheet. Pat any extra oat mixture onto top of chicken.
Bake 30 minutes or until chicken is cooked through and oat coating is golden brown. Serve with Sunshine Salsa. Garnish with chopped cilantro, if desired.
Serving Size: One breast
Number of Servings: 8
Recipe submitted by SparkPeople user DIKIWI85.
Nutritional Info Amount Per Serving
- Calories: 288.2
- Total Fat: 11.2 g
- Cholesterol: 81.9 mg
- Sodium: 1,065.1 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 4.6 g
- Protein: 23.3 g
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