Here's an idea for battered chicken that doesn't require cheese, white flour, or bread crumbs. The pulverized oats add a satisfying crunch while the herb blend is customizable to your tastes and the type of cuisine you'd like to explore. Skill Level: Beginner. Serving Size: 5 oz. cooked and coated chicken breast.
- 1 cup rolled oats (gluten free if desired)
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper
- 2 eggs
- 4 boneless skinless chicken breasts (about 5 oz. each, pounded out to ¼ inch thickness)
- 2 Tbsp. olive oil
- Add oats to food processor and pulse. Stop when the oats resemble a flaky, textured flour.
- In a large mixing bowl, combine oats with the breading seasonings.
- Pound the chicken breasts flat if you have not done so already. (To flatten, place chicken breasts on a cutting board, cover with plastic wrap, and use the flat side of a meat mallet to evenly pound each piece to ¼ inch thick).
- Crack eggs into a medium bowl and whisk until blended.
- Time to dredge the pounded chicken: dip each breast in the whisked eggs, followed by the oat mixture. Coat well. Continue until all chicken breasts are coated.
- Preheat large sauté pan to medium-high heat. Working in batches, add oil to pan and cook chicken breast 4 minutes per side and finish in oven if needed. Cook until internal temperature of chicken reaches 160 degrees and carry over cooks to 165 degrees.
- Enjoy! Serve as a main dish or salad topper.
Nutrition Information: This oatmeal crusted chicken breast is a great alternative to chicken parmesan since it provides Italian flavor without cheese or white flour. Feel free to use gluten-free oats if needed. Dairy free, nut free.
- Calories: 320
- Fat: 11 g
- Protein: 39 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Added Sugar: 0 g
- Sodium: 580 mg