Monday, April 20, 2015

Oatmeal Crusted Baked Chicken

There is nothing more versatile than chicken! I am particularly a fan of chicken cutlets...who doesn't love fried chicken? You know who...our arteries. Now, I'm not into being sanctimonious, but I do love to try and make my favorites healthier. I know you will find this chicken to be a delicious alternative to a classic fave!


I love making a large amount of these cutlet beauties so I have leftovers! They're awesome to toss on a salad for lunch, or if you even want to be more daring, use any extra cutlets, add sauce and mozzarella, pop back into the oven...voila, you have yummy chicken parmesan!


Makes 7 Servings. Weight Watchers Points Plus Per Serving: 5

Ingredients

  •   1 item(s) egg white(s)   
  •   1 item(s) egg(s)   
  •  1 cup(s) uncooked quick oats   
  •  1 cup(s) canned chicken broth   
  •  1 tsp paprika, ground   
  •   2 pound(s) uncooked boneless skinless chicken breast(s), thin breasts (should be about 7/8)   
  •  60 second spray Pam Cooking Spray, No-Stick, Butter Flavor   

Instructions

  • Preheat oven to 375 degrees. In one bowl, beat egg and egg white. In a separate bowl, pour in the oats. Prepare a large baking pan (whatever will allow all the breasts to lay flat, and not overlapping) by spraying with Pam cooking spray. After chicken breasts are washed (and cut to about 7-8 thin pieces), dip in egg so it is covered, but allow excess to drip off. Dip in oats so they are covered. Place in pan. Repeat for each piece of chicken. Spray the chicken with more cooking spray. Toss paprika over the breasts, scattering as evenly as possible. Add salt and pepper to taste. Add the 1 cup of chicken broth into roasting pan. (It can be a little less). Bake at 375 for about 25 minutes (when breasts are white inside and out).

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