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Spicy Oat Chicken with Sunshine Salsa




Source of Recipe


Internet


List of Ingredients




FOR THE SUNSHINE SALSA:
3/4 cup prepared salsa
3/4 cup coarsely chopped orange sections

FOR THE CHICKEN:
2 tablespoons canola oil
1 tablespoon margarine, melted
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon sal
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 garnish)


Recipe



TO PREPARE THE SALSA:
In small bowl, combine salsa and orange sections. Refrigerate, covered, until serving time.

TO PREPARE THE CHICKEN:
Preheat oven to 375 degrees F. Line a baking sheet with foil.

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 completely in seasoned oats. Place chicken on the prepared 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.

Servings: 4