Mexican Chicken Breast
Yield
4 servingsPrep
15 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
rolled oats
|
|
| 1 | tablespoon |
parsley leaves
minced |
|
| ¾ | teaspoon |
chili powder
|
|
| ¾ | teaspoon |
paprika
|
|
| 2 | each |
chicken breasts
split, skinned |
|
| 3 | tablespoons |
margarine
melted |
|
| 2 | medium |
tomatoes
chopped |
|
| ½ | cup |
green bell peppers
|
|
| ¼ | cup |
onions
chopped |
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 | small |
garlic cloves
minced |
*
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
rolled oats
|
|
| 15 | ml |
parsley leaves
minced |
|
| 3.8 | ml |
chili powder
|
|
| 3.8 | ml |
paprika
|
|
| 2 | each |
chicken breasts
split, skinned |
|
| 45 | ml |
margarine
melted |
|
| 2 | medium |
tomatoes
chopped |
|
| 118 | ml |
green bell peppers
|
|
| 59 | ml |
onions
chopped |
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 1 | small |
garlic cloves
minced |
*
|
| 15 | ml |
lemon juice
|
|
Directions
Heat oven to 425 degrees F.
Place oats, parsley and seasonings in blender or food processor; blend about 1 minute, stopping occasionally to stir.
Coat chicken with oat mixture. Place on rack in 15x10 inch jelly roll pan; gently, brush entire surface of chicken with margarine.
Bake 35 to 40 minutes or until juices run clear when chicken is pierced with fork.
Meanwhile, combine remaining ingredients; mix well.
Serve with chicken.
