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Spicy Oat-Crusted Chicken w/ Sunshine Salsa

Source of Recipe

modbee.com


List of Ingredients

For sunshine salsa:
3/4 cup prepared salsa
3/4 cup coarsely chopped orange sections

For chicken:
2 tablespoons canola oil
1 tablespoon margarine, melted
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1 1/2 cups Quaker quick oats, uncooked
1 egg, lightly beaten
1 tablespoon water
4 boned and skinned chicken breast halves (about 5 to 6 ounces each)
Chopped cilantro, optional




Recipe

In small bowl, combine salsa and orange sections. Refrigerate, covered, until serving time.

Heat oven to 375 degrees. In flat, shallow dish, stir together oil, melted margarine, chili powder, garlic powder, cumin and salt. Add oats, stirring until evenly moistened.

In second flat, shallow dish, beat egg and water with fork until frothy. Dip chicken into combined egg and water, then coat in seasoned oats. Place chicken on foil-lined baking sheet. Pat any extra oat mixture onto top of chicken.

Bake 30 minutes or until chicken is cooked through and oat coating is golden brown.

Serve with sunshine salsa. Garnish with chopped cilantro, if desired.


YIELD: 4 Servings

Per serving: Calories, 416.3; protein, 38.6 grams; carbohydrates, 28.6 grams; total fat, 17.6 grams (4.5 grams saturated); cholesterol, 139.7 milligrams; dietary fiber, 5.9 grams; sodium, 962.7 milligrams; sugar, 6.3 grams; vitamin A, 124.3 retinol equivalents; vitamin C, 30.9 milligrams; calcium, 72.4 milligrams; iron, 3.9 milligrams.