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Herb-Oat Crusted Chicken

Yield 6 servings (serving size: 1 chicken breast half)

Ingredients

  • 1 cup regular oats
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried rubbed sage
  • 1/4 teaspoon dried summer savory or parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/3 cup egg substitute
  • 6 (4-ounce) skinned, boned chicken breast halves
  • Cooking spray
  • 2 tablespoons butter or stick margarine, melted

Nutrition Information

  • calories 219
  • caloriesfromfat 25 %
  • fat 6.2 g
  • satfat 2.9 g
  • monofat 1.7 g
  • polyfat 0.8 g
  • protein 29.7 g
  • carbohydrate 9.4 g
  • fiber 1.5 g
  • cholesterol 76 mg
  • iron 1.8 mg
  • sodium 329 mg
  • calcium 28 mg

How to Make It

  1. Preheat oven to 400°.

  2. Arrange oats in a single layer on a jelly-roll pan; bake at 400° for 5 minutes or until golden. Combine oats, salt, and next 4 ingredients (salt through pepper) in a food processor; process until oats are finely chopped. Place oat mixture in a shallow dish; place egg substitute in a medium bowl. Dip chicken in egg substitute, and dredge in oat mixture. Place chicken on a baking sheet coated with cooking spray, and drizzle butter over chicken. Bake at 400° for 20 minutes or until done.