For the Sunshine Salsa
¾ cup prepared salsa
¾ cup coarsely-chopped orange sections
For the Chicken
2 tablespoons canola oil
1 tablespoon soft trans-free margarine or butter, melted
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
¾ teaspoon salt
1-½ cups 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)
For the Sunsine Salsa:
- In a small bowl, combine salsa and orange sections. Refrigerate, covered, until serving time.
For the Chicken:
- Heat oven to 375°F. In a ﬂat, shallow dish, stir together oil, melted margarine or butter, chili powder, garlic powder, cumin and salt. Add oats, stirring until evenly moistened.
- In a 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 foil-lined 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.
Recipe and photo courtesy of The Quaker Oats Company. For more great oat recipes, visit Quaker Oats.