By now, you probably know what we are celebrating…
Happy National Oatmeal Month!
Long before the Quaker Mill Company began operations in 1877, oatmeal had already earned the reputation of being a breakfast food, and rightfully so. Because it is warm, earthy, and filling, it is ideal fuel for a busy day.
However, I don’t think any food should be limited to one time of the day. Who says you can’t have ice cream at breakfast? Why don’t we eat eggs at lunch? And, please, let’s find a way to get oatmeal into our supper regimen.
Italian Baked Chicken
Makes 2-5 servings
- 1 pound boneless, skinless chicken breast
- 1 egg
- 1 egg white
- 2 tbs. milk
- 1/2 cup oatmeal (quick or rolled oats)
- 1/4 cup Parmesan cheese (powder or freshly grated)
- 1 tsp. Italian seasoning mix
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- salt and pepper to taste
- Preheat oven to 425 degrees Fahrenheit.
- Spray a baking sheet with nonstick cooking spray.
- Cut chicken into strips about 4 inches long by 2 inches wide (or whatever size you prefer).
- In a shallow bowl, lightly beat the egg, egg white, and milk together. Set aside.
- Use a food processor to create oat flour by grinding the oatmeal for about a minute. Depending on how course you want your flour, you may need to grind it a little longer.
- In a second bowl, mix all the dry ingredients (oat flour, Parmesan cheese, and spices).
- Dip each piece of chicken in the wet mixture. Then roll it in the dry mixture, pressing the dry mixture into the chicken. Transfer to the baking sheet.
- Bake for 15-20 minutes, turning once.
- Let cool.
- Eat and enjoy!