Quaker_Oat_Chicken

Oat Crusted Chicken

Preparation:

Cooking:

Our oat experts at the Quaker mill in Cupar Scotland, have shared some of their favourite oaty recipes.

2 skinned chicken breasts
150g Quaker Oats
2 eggs (beaten)
100g plain flour
1 heaped teaspoon
Low fat creme fraiche or greek yoghurt
200ml chicken stock
2 tbsp fresh tarragon

Add to basket
  1. Pre-heat oven to 180oC/350oF/gas 4
  2. Place the oats, beaten eggs and flour (seasoned with salt and pepper) in separate shallow bowls. Coat each skinned chicken breast in the flour then dip the breast into the egg and finally into the oats, making sure each breast is evenly coated. 
  3. Place on a lined oven-proof tray and bake for 25-30 minutes, or until the oats are just starting to brown and the chicken is cooked through.
  4. Whilst the chicken is cooking, place the chicken stock in a saucepan. Bring to the boil. Lower the heat and allow the stock to reduce by half. Stir in the creme fraiche or yoghurt and bring back to the boil. Chop the tarragon and mix into the pan, seasoning to taste. You can leave the tarragon in the sauce or strain and serve immediately with green salad. 

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