Mexican chicken breast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Quaker Oats (quick or old-fashioned,uncooked) |
| 1 | tablespoon | Minced parsley |
| ¾ | teaspoon | Chili powder |
| ¾ | teaspoon | Paprika |
| 2 | Chicken breasts,split,skinned | |
| 3 | tablespoons | Margarine,melted |
| 2 | mediums | Tomatoes,coarsely chopped |
| ½ | cup | Chopped green pepper |
| ¼ | cup | Coarsely chopped onion |
| 2 | tablespoons | Minced parsley |
| 1 | small | Clove garlic,minced |
| 1 | tablespoon | Lemon juice |
Directions
Heat oven to 425 degrees.Place oats,parsley and seasonings in blender or food processor;blend about 1 minute,stopping occasionally to stir.Coat chicken with oat mixture.Place on rack in 15 x 10" jelly roll pan;gently,brush entire surface of chicken with margarine.Bake 35 to 40 minutes or until juices run clear when chicken is pierced with fork.Meanwhile,combine remaining ingredients;mix well.Serve with chicken.
Makes 4 servings.