Spicy Oat Crusted Chicken with Sunshine Salsa recipe

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

    • 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

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