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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
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