BACK
Spicy Oat Crusted Chicken with Sunshine Salsa

Spicy Oat Crusted Chicken with Sunshine Salsa

30 mins
4 servings
432 kcal per serving

Ingredients

  • Rapeseed oil 2 tbsp
  • Melted butter 1 tbsp
  • Chili powder 2 tsp
  • Garlic powder 1 tsp
  • Ground cumin 1 tsp
  • Quaker Oats 150g
  • Egg, lightly beaten 1
  • Water 1 tbsp
  • Chicken breast halves, boned and skinned 4
  • Optional:
     
  • Salt 3/4 tsp
  • Coriander, chopped
  • Sunshine Salsa:
     
  • Salsa 100g
  • Coarsely-chopped orange sections 100g

Preparation

  1. In small bowl, combine salsa and orange sections.
  2. Refrigerate, covered, until serving time.
  3. Heat oven to 375°F. In flat, shallow dish, stir together oil, melted margarine, chili powder, garlic powder, cumin and salt.
  4. Add oats, stirring until evenly moistened. In second flat, shallow dish, beat egg and water with fork until frothy.
  5. Dip chicken into combined egg and water, then coat completely in seasoned oats.
  6. Place chicken on foil-lined baking sheet. Pat any extra oat mixture onto top of chicken.
  7. Bake 30 minutes or until chicken is cooked through and oat coating is golden brown.
  8. Serve with Sunshine Salsa. Garnish with chopped cilantro, if desired.
Traditional Rolled Oats
Made with Traditional Rolled Oats View product