MEXICALI CHICKEN BREASTS

1/2 cup Quaker Oats (quick or old fashioned, uncooked)
1 tablespoon minced parsley
3/4 teaspoon chili powder
3/4 teaspoon paprika
2 chicken breasts, split, skinned
3 tablespoons margarine, melted
FOR THE SALSA:
2 medium tomatoes, coarsely chopped
1/2 cup chopped green pepper
1/4 cup coarsely chopped onion
2 tablespoons minced parsley
1 small clove garlic, minced
1 tablespoon lemon juice

Heat oven to 425 degrees F.

Place oats, parsley and seasonings in blender or food processor; blend about one minute, stopping occasionally to stir.

Coat chicken with oat mixture. Place on rack in 15x10-inch 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.

TO PREPARE THE SALSA:
Meanwhile, combine remaining ingredients; mix well. Serve with chicken.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Oat Meals!, The Quaker Oats Company, 1988