Spicy Oat Crusted Chicken with Sunshine Salsa recipe

Spicy Oat Crusted Chicken with Sunshine Salsa

  • 30 mins
  • 4 servings
  • 432 kcal per serving


    • 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


    • In small bowl, combine salsa and orange sections.
    • Refrigerate, covered, until serving time.
    • Heat oven to 375°F. In flat, shallow dish, stir together oil, melted margarine, 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.
Oat so simple big bowl
Made with Traditional Rolled Oats View product


Throw open the cupboard of possibility, the freezer of anything goes. Add a splash of this, a sprinkle of that, and a good dollop of winging it. Go Forridge.