Ingredients: (serves 4)
- 4 skinless chicken breasts, rinse and pat dry
- 2 egg whites
- 1/2 tsp sea or kosher salt
- 1/2 cup fat free plain yogurt
- 2 cups Oats (old fashioned or quick style)
- 1/2 tsp sea or kosher salt (optional)
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 2 tsp Italian seasoning
- 2 tbsp Extra Virgin Olive Oil or Canola (for browning chicken)
Directions:
Preheat oven to 400 degrees.
In a large bowl mix by hand the yogurt, egg whites and 1/2 tsp salt (not optional here as it acts as a tenderizer). Add the chicken pieces and coat with the mixture. Cover and let set in the refrigerator 1-2 hrs–or if crunched for time, leave in the frig while preparing the remaining ingredients.
In a food processor add oats, 1/2 tsp salt (optional), black pepper, cayenne pepper, garlic powder, Italian seasoning and pulse until a flour like consistency. You can also use a blender…just takes a bit longer to turn into flour.
Place the flour mixture in a gallon size ziplock bag or large mixing bowl.
Take chicken one piece at a time from egg/yogurt mixture allowing excess to drip off, place chicken one at a time in the bag with flour mixture, shake the bag to lightly coat, remove the chicken and set on a plate until all pieces are coated. Over med-low heat lightly brown chicken on both sides, remove from the skillet and place on a baking sheet lined with parchment paper. Turn chicken over after 30 minutes.
Bake 50-60 minutes or until the juices run clear when pierced with a fork.
Recipe from Fit.Fabulous.Forever
