Oatmeal Crusted Chicken Recipes

OATMEAL CHICKEN

Steps:

• 1. Melt butter over low heat; add garlic and stir.
• 2. In a pie plate, mix oatmeal, Parmesan and thyme. When mixture runs out, mix more as needed; doubling the ingredients does not seem to work as well.
• 3. Rinse and dry chicken breasts; trim any visible fat.
• 4. Dip chicken in butter to coat; then press into the oatmeal mixture until coated. Repeat with remaining breasts.
• 5. Place coated breasts in a prepared casserole dish or baking pan; allow to rest for 10 minutes.
• 6. Drizzle remaining butter evenly over the breasts and bake at 350F for 20-25 minutes.
• 7. Serve hot, with spinach mashed potatoes and steamed vegetable medley or orange-glazed carrots.

OATMEAL BAKED CHICKEN

Steps:

• Preheat oven to 375°; coat a 13-in. x 9-in. baking dish with cooking spray and set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in prepared baking dish. Drizzle with butter. Bake, uncovered, until juices run clear and thermometer reads 170° when inserted into thickest part of chicken, 45-50 minutes.

CRUNCHY OATMEAL CHICKEN

Steps:

• Marinate the chicken pieces with lemon juice and 1/4 tsp salt.
• Preheat oven to 200°C.
• In a bowl, combine together oatmeal, chili powder, black pepper powder and the remaining salt.
• In another bowl, lightly whip an egg white with 1 tbsp water.
• Drain chicken well, dip into egg white and then into the oatmeal mixture to coat each piece evenly.
• Place on a well-greased tray.
• Bake for 20 minutes on one side.
• Turn onto the other side and bake for 15 minutes on the other side until the chicken pieces are well browned.
• Serve hot with tomato or chili sauce.
• Enjoy!

OAT-CRUSTED CHICKEN CUTLETS

Steps:

• Pulse 1/2 cup oats in a food processor until finely ground. Add cheese, parsley, 1/4 teaspoon each salt and pepper, and remaining 1/4 cup oats. Pulse just to combine. Transfer mixture to a shallow bowl.
• Remove tenders from chicken; reserve for another use. Pound chicken to a 1/2-inch thickness. Coat with 1 tablespoon olive oil; season with salt and pepper. Cover chicken in oat mixture, pressing lightly to adhere.
• Heat 2 tablespoons oil in a medium nonstick skillet over medium-high. When it shimmers, add half of chicken in a single layer and cook, flipping once, until golden brown and crisp, 5 to 6 minutes. Transfer to a wire rack. Wipe skillet clean and repeat process with 2 more tablespoons oil and remaining chicken. Serve with greens.

OATMEAL-CRUSTED CHICKEN

Steps:

• Preheat oven to 425°. Place chicken breast halves in a zip-top plastic bag. Combine buttermilk and egg. Add egg mixture to bag, and seal. Marinate in refrigerator for 4 hours. Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Combine flour and ground oats. Dredge the chicken in flour mixture. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken; sauté for 4 minutes. Turn chicken over. Bake at 425° for 10 minutes or until done.

OATMEAL-CRUSTED CHICKEN TENDERS

Steps:

• Preheat oven to 450°.
• Place oats in a food processor, and process for 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl.
• Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture.
• Place tenders on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until browned.
• Serve with dressings for dipping.