Wednesday, June 28, 2006

This is a fabulous, easy recipe from CookingLight.com. I am a breadcrumb addict and would dip fruit in the stuff if that kind of thing were couthe. The food procesed oats and herbs in this recipe are magnificent! Same consistency as fine Italian bread crumbs but actually GOOD for you. (who knew?!). I omitted the sage since I had none, and doubled up on the salt and pepper and thyme and parsley (reviews of this recipe on CL.com said it was bland but when I did this it came out perfect). It's a really easy, healthy chicken dish (and let's be honest, can you have too many of those!?)

Herb-Oat Crusted Chicken

dinner making cocktail - bloody mary
dinner making music - pink martini "sympathique"

1 cup regular oats
1/2 teaspoon salt
1/4 teaspoon dried rubbed sage
1/4 teaspoon dried summer savory or parsley
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/3 cup egg substitute
6 (4-ounce) skinned, boned chicken breast halves
Cooking spray
2 tablespoons butter or stick margarine, melted

Preheat oven to 400°.
Arrange oats in a single layer on a jelly-roll pan; bake at 400° for 5 minutes or until golden. Combine oats, salt, and next 4 ingredients (salt through pepper) in a food processor; process until oats are finely chopped. Place oat mixture in a shallow dish; place egg substitute in a medium bowl. Dip chicken in egg substitute, and dredge in oat mixture. Place chicken on a baking sheet coated with cooking spray, and drizzle butter over chicken. Bake at 400° for 20 minutes or until done.
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And the fact that it is 219 calories per breast aint nothin' to sneeze at either.

Also, while I was trolling for a recipe I found a recipe for Steel Cut Oat Risotto with Chicken, Red Pepper and Manchego and INSTANTLY thought of Erin because 1) she loves those steel oats and 2) no other woman loves manchego as much as I do. I will be trying that recipe soon as well.

1 comment:

clipper829 said...

I'm attempting that risotto this week. Hopefully. I'll let you know how it goes.