2 tablespoons olive oil
1 tablespoon melted butter
2 tablespoons chipotles chopped
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1 ½ cups quick oats
½ cup of oats milk (you can substitute for normal milk or 1 beaten egg with 2 tbs of water)
4 boned and skinned chicken breast halves (about 1 lb)
4 tablespoons fresh chopped cilantro
Yield: 4 servings
Heat oven to 375 degrees. In a flat, shallow dish, stir together oil, melted margarine or butter, cilantro, chipotles, garlic powder, cumin and salt. Add oats, stirring until evenly moistened.
In a second bowl pour the milk. Dip chicken into milk, then coat completely in seasoned oats. Place chicken on foil-lined baking sheet. Using your hands pat any extra oat mixture onto top of chicken.
Bake 30 minutes or until chicken is cooked through and oat coating is golden brown. Serve with some salad and avocado slices. Garnish with more chopped cilantro, if desired.