Parmesan Oat Crusted Chicken

By gtbalm

Variations:

For an Italian flair, add the dried basil, dried oregano, dried parsley to the oat mixture. Use fresh herbs if you have them, but the dried ones work just fine for this. For chicken nuggets, cut breasts into 1-1/2 inch pieces, dip in olive oil&oat mixture, and bake. Check for doneness at 15 min. Serve as an entree as is, or try the chicken on a sandwich. Use the same method with cut up, skinless, bone-IN chicken pieces. Increase cooking time to approx. 35 to 45 min. Time will vary depending on size of pieces. Use instant-read thermometer to ensure internal temperature of 165 degrees. Leftover chicken is great cut into strips and added to a salad.

Ingredients

• 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
• cooking spray

Details

Servings 6
Adapted from theyummylife.com

Preparation

Step 1

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.