Oat Coated Chicken Breast
Oats can be used as a healthier and tastier alternative to breadcrumbs. Oats are lower in salt, and are high in fibre, iron and and other nutrients. Using oats instead of breadcrumbs also gives the chicken a nice crunch. This recipe is also a healthier and tastier to fast food, so is ideal for those Friday or Saturday evenings where you fancy treating yourself. I have marinated the chicken in a shop bought Tabasco marinade but this is optional.
Ingredients
- Chicken Breast
- Marinade – whatever flavour you want (optional)
- Rolled Oats
- Eggs
- Plain Flour
Method
- Step 1: Skip this step if not using a marinade. Place chicken breasts in a bowl or zip lock bag and cover with marinade. Leave in the fridge for around 2 days.
- Step 2: Take a large handful of rolled oats and put in a mortar and pestle (a food processor will also work). Crush them up until they resemble breadcrumbs (having some different sizes will add to the crunchy texture of the chicken.)
- Step 3: Beat the eggs and place in a bowl and place the flour and crushed oats on 2 separate plates.
- Step 4: Lift the chicken out of the bowl and shake off any excess marinade. Dip the chicken in the flour, egg then oats making sure it is properly coated with each.
- Step 5: Place on a plate and pat firmly to make sure the oats are properly stuck. Cover with cling film and put in the fridge for about 1 hour.
- Step 6: Pre-heat the oven to 200 degrees C. Heat up some olive oil in a griddle pan or frying pan and place the chicken in, cooking for about 5 minutes each side or until browned.
- Step 7: Put the chicken on a baking tray and cook for about 40 minutes, turning halfway through.
- Step 8: Serve with sweet potato slices and veg.
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