Kitchen Concoctions: Oatmeal "Week" is Coming to an End

Sunday, January 30, 2011

Oatmeal "Week" is Coming to an End

As I mentioned in my blog post that kicked off oatmeal week that I like to use oatmeal to replace bread crumbs called for in most recipes. Oatmeal works great as a binder in meatballs, meatloaf, or burgers.

But have you ever thought about grinding up oatmeal and using it to bread chicken? Since the oatmeal has a bland flavor on it's own it seasons well and provides a nice crunchy texture to to the chicken. What a pleasant and healthy change to our weekly chicken dish!

Oatmeal Crusted Chicken
by Heather of Kitchen Concoctions:
Printable Version

Prep time: 10 minutes Cook time: 30 minutes Serves 5-6

1 1/4 cups oatmeal
1 tablespoon Italian seasoning
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon season salt
1 teaspoon black pepper
1 1/2 teaspoons paprika
2 eggs
5-6 boneless, skinless chicken thighs
cooking spray

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.

Place oatmeal and spices in food processor or blender and pulse until the oatmeal becomes a fine mixture.

Place prepared oatmeal in a bowl. In another bowl crack eggs and whisk with a fork. Dip chicken thighs first in the eggs and then in the pureed oatmeal mixture.

Place breaded chicken on prepared baking sheet. Spray chicken with cooking spray an bake at 350 degrees for 30 minutes or until the center of the chicken is no longer pink.

1 comment:

  1. I've never thought to use oatmeal as a 'breading'! This sounds great : )


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