Oat-Parmesan Baked Chicken Is Healthy and Good

raw-chicken-breasts-for-oat-parmesan-chicken
This is a heart-healthy chicken main dish that has a tasty protein and fiber coating.

 

The holidays are closing in.  With all shopping and not to mention partying ahead, you are going to want to try this fabulous chicken main dish.  My Oat-Parmesan Baked Chicken is quick, easy, and healthy. This recipe will keep you on track when rushing and time for overindulging on Christmas cookies gets the best of your willpower. The coating keeps the chicken moist by locking in natural juices while that mixture of cheese, oats, and sweet basil add something spectacular.

If you are watching your salt intake or cholesterol, you can make this recipe healthier by forgoing the salt and substituting egg whites or egg substitute for the two eggs that you will need for dipping your chicken before hitting the oat-cheese coating mixture.

 

My Oat-Parmesan Baked Chicken

 

2 cups of quick-cooking oats
1/4 cup of grated Parmesan cheese
1 teaspoon of dry basil leaves
3/4 teaspoon of salt
1/4 teaspoon of black pepper
2 large eggs
6 boneless, skinless chicken breasts
olive oil just to drizzle

 

Preheat your oven first to 350-degrees because throwing this dish together won’t take you long.

Place the oats, cheese, basil, salt, and pepper in a mixing bowl and combine.

Next, dip the chicken in the eggs, which you have beaten.

Take the moistened chicken and dunk into your coating mixture.

If you have more egg or coating left, then repeat the dip and dunk process on a few pieces until you finish using.

Be sure to well grease a baking pan about 13 x 9 x 2-inch before arranging your chicken pieces.  Drizzle just a little olive oil over each piece before you send it to the oven.

Keep uncovered and then bake at that 350-degree temperature for about 30-45 minutes, depending on how your oven is regulated.

ENJOY!

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2 Comments

  1. Sandra Watts
    November 10, 2014 / 12:37 am

    That sounds quite good. Easy too! Thanks.

  2. Susan Newman
    November 19, 2014 / 3:48 pm

    This looks so yummy! I am going to make this tonight.

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