SPICY OAT CRUSTED CHICKEN WITH SUNSHINE SALSA

The seasoned oat "breading" that covers the boned and skinned chicken breasts bakes up crispy with just a hint of heat from the chili powder. Fresh orange sections added to a purchased salsa makes a refreshing and colorful accompaniment.

FOR THE SUNSHINE SALSA:
3/4 cup prepared salsa
3/4 cup coarsely chopped orange sections
FOR THE CHICKEN:
2 tablespoons canola oil
1 tablespoon margarine, melted
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon sal
1 1/2 cups Quaker quick oats, uncooked
1 egg, lightly beaten
1 tablespoon water
4 boned and skinned chicken breast halves (about 5 to 6 ounces each)
Chopped cilantro (optional garnish)

TO PREPARE THE SALSA:
In small bowl, combine salsa and orange sections. Refrigerate, covered, until serving time.

TO PREPARE THE CHICKEN:
Preheat oven to 375 degrees F. Line a baking sheet with foil.

In flat, shallow dish, stir together oil, melted margarine, chili powder, garlic powder, cumin and salt. Add oats, stirring until evenly moistened.

In second flat, shallow dish, beat egg and water with fork until frothy.

Dip chicken into combined egg and water, then coat completely in seasoned oats. Place chicken on the prepared baking sheet. Pat any extra oat mixture onto top of chicken.

Bake 30 minutes or until chicken is cooked through and oat coating is golden brown.

Serve with Sunshine Salsa. Garnish with chopped cilantro, if desired.

Servings: 4
Source: Quaker Oatmeal