Sunshine

Have that canister of oats sitting in your pantry? Tired or oatmeal and oatmeal cookies? Use that oatmeal for dinner. With it, bring some sunshine in your life after a long winter.

Spicy Oat Crusted Chicken with Sunshine Salsa

The oats provide a nice coating to the chicken and the fruit based salsa is a perfect complement.

This is really a basic recipe.

Salsa and oranges.

My “oating” station.

Headed to the oven.

Delectable!

Spicy Oat Crusted Chicken with Sunshine Salsa

Cook Time: Cooking Time: 30 minutes | Servings: Servings: Makes 4 Servings

Ingredients:

2 Tablespoon(s) Canola Oil
1 Tablespoon(s) margarine, melted
2 Teaspoon(s) chili powder
1 Teaspoon(s) Garlic Powder
1 Teaspoon(s) ground cumin
3/4 Teaspoon(s) Salt
1-1/2 Cup(s) Quaker® quick oats, uncooked
1 Egg, lightly beaten
1 Tablespoon(s) Water
4 boned and skinned chicken breast halves (about 5 to 6 ounces each)
Chopped cilantro (optional)

Sunshine Salsa
3/4 Cup(s) prepared salsa
3/4 Cup(s) coarsely-chopped orange sections

Directions:

In small bowl, combine salsa and orange sections. Refrigerate, covered, until serving time. Heat oven to 375°F. 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 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.

Source: http://www.quakeroats.com/cooking-and-recipe/spicy-oat-crusted-chicken-with-sunshine-salsa.aspx