Mexican chicken breast

Yield: 4 servings

Measure 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

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.

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