Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 2000

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

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

219 calories; calories from fat 25%; fat 6.2g; saturated fat 2.9g; mono fat 1.7g; poly fat 0.8g; protein 29.7g; carbohydrates 9.4g; fiber 1.5g; cholesterol 76mg; iron 1.8mg; sodium 329mg; calcium 28mg.
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