This recipe is a healthy alternative to fried chicken. It has versatile uses for leftovers, too. For variations of this recipe and freezing instructions see full blog post.
3 garlic cloves, minced
2 c. uncooked old fashioned rolled oats
2/3 c. grated Parmesan cheese
1 t. salt
1 t. paprika
1/2 t. ground black pepper
1/2 teaspoon dried basil (optional)*
1/2 teaspoon dried oregano (optional)*
1 teaspoon dried parsley (optional)*
1/2 c. olive oil
6-8 boneless, skinless chicken breasts, pounded to 1/2 thick all over
Preheat oven to 400 degrees. In food processor chop the garlic. Add oats, cheese, salt, paprika, & pepper (also basil, oregano & parsley, if desired) and process until texture of course flour. Pour olive oil in a shallow bowl or pie plate. Dip chicken in olive oil, let excess oil drip off, then roll chicken in oat mixture . Place chicken in large, shallow baking dish coated with cooking spray. Pat the oat mixture into the chicken gently; this helps it make contact with the olive oil to help the coating brown and crisp. If it looks dry, give it a light coating of cooking spray. Bake uncovered for approx. 20-25 minutes until an instant-read thermometer registers an internal temperature of 165 degrees. Remove from oven, and let chicken rest for 5-10 minutes to allow juices to settle. These freeze well.
*Include these herbs if you prefer an Italian flavor.