Mexican Chicken Breast
- Main Ingredient: Poultry Chicken Oats Tomatoes
- Cuisine: Various North American Various South American
- Yield:
Mexican Chicken Breast ingredients
- 1⁄2 c Quaker Oats (quick or
- -old-fashioned, uncooked)
- 1 T Minced parsley
- 3⁄4 t Chili powder
- 3⁄4 t Paprika
- 2 chicken breasts, split,
- -skinned
- 3 T margarine; melted
- 2 med Tomatoes, coarsely chopped
- 1⁄2 c Chopped green pepper
- 1⁄4 c Coarsely chopped onion
- 2 T Minced parsley
- 1 small Cloves garlic, minced
- 1 T Lemon juice
Cooking Mexican Chicken Breast
1. Heat oven to 425 degrees.
2. Place oats, parsley and seasonings in blender or food processor; blend about 1 minute, stopping occasionally to stir.
3. Coat chicken with oat mixture.
4. Place on rack in 15 x 10" jelly roll pan; gently, brush entire surface of chicken with margarine.
5. Bakei 35 to 40 minutes or until juices run clear when chicken is pierced with fork.
6. Meanwhile, combine remaining ingredients; mix well.
7. Serve with chicken.
8. Makes 4 servings.
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