Holisticguru’s Oatmeal Chicken

A few weeks ago I participated in the #i8this challenge on Twitter.  It was started by Christine Lynch, the Holisticguru, as a way to spur on food awareness of what we are eating, and also to become inspired by what other people were eating.I realised I had some chicken in my fridge that needed cooking, but was lacking inspiration.  I asked Christine if she would share with me some of her chicken ideas.The Oatmeal Chicken recipe is a perfect one if you are seeking a fun chicken “snack”.  We loved it, it was super easy to make, and delicious.  Think chicken tenders but homenade.  I loved the honey mustard dip too.  And hey, my philosophy is that if you make it, you know what goes in it, you control the cooking, so it’s got to be heaps better than any ready made stuff that you could buy!I’ve made this a few times and can safely report that it was devoured each time and has now made its way into the family favourite category.  Thanks Christine for the simple, awesome suggestion.Oatmeal ChickenIngredients1/3 cup whole grain (wheat) flour Salt and ground black pepper 1/3 cup milk (or a beaten egg)1/3 cup grated Parmesan 1/2 cup quick-cooking oats 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/2 teaspoon dried oregano
1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips Directions
1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray/rub with a light layer of cooking oil.
2.  In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. 3.  Add chicken to flour mixture and turn to coat. 4.  Place milk (or beaten egg) in a separate shallow dish. 5.  In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Note:  I have played around with the topping, and what I do at the moment is to take the oats, put into my mortar and pestle, and grind them to a flour like consistency.  I have found that this makes the coating crunchier.  Also, I am a huge fan of Joe’s Stuff, so I substitute Joe’s Stuff for the garlic/onion/oregano powders.  This makes the coating a bit spicier too.  I think if you don’t have Joe’s Stuff, you could just add some dried red pepper or cayenne pepper (about a half a teaspoon) to the mix to get the same spiciness.6.  Dip chicken into flour and turn to coat. 7.  Dip flour-coated chicken into milk (or egg) and then transfer chicken to oat mixture. 8.  Turn to coat chicken (or shake bag) until well covered with oat mixture. 9.  Place chicken on prepared baking sheet and spray the surface with cooking spray. 10. Bake until crust is golden brown and chicken is cooked through (about 10 minutes a side).
Creamy Honey-Mustard Dip Ingredients1/2 cup sour cream or yogurt, regular or low-fat (Note: I use Greek Yoghurt for this, unflavoured)2 teaspoons Dijon mustard (Note:  I use whole grain mustard)2 teaspoons honeyDirectionsTo make dip, in a small bowl, whisk together sour cream (Greek yoghurt), Dijon mustard and honey.
Serve chicken with dip on the side.Yes, this was as delicious as it looked and was gone almost instantly!

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