Sunshine in the Wintertime

1 Mar

It’s finally March – and that means two things:

1. Shamrock shakes are back at McD’s. Eeeeeee!!!
2. Spring is near! Eeeeee!!!

To get me through this final draaaaag of winter, I’ve started eating lots of fruit – especially oranges. They are finally good again! So in my quest to incorporate more pizaaz in meals and enjoy citrus in fun ways, I found a recipe, compliments of Quaker oatmeal (shameless plug) that actually turned out GREAT! My better half made it last night as I was gabbing on the phone with miss Mego, so although I can’t talk about how easy it was, it was start to finish under 1 hour.

Spicy Oat Crusted Chicken with Sunshine Salsa

2 tablespoons canola oil
1 tablespoon margarine, melted
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
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)

Sunshine Salsa:
3/4 cup prepared salsa
3/4 cup coarsely-chopped orange sections

In small bowl, combine salsa & orange sections. Refridgerate, covered, until serving time.

Heat oven to 375°F. 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 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.

Cook Time Time: 30 min

Ours was almost this pretty! AND, we had green beans. YUM.


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