Mexican Chicken Breast

Recipe Ingredients

1/2 cup	31g / 1.1oz	Quaker oats - (quick or, old-fashioned, uncooked
1 tablespoon	15ml	Minced parsley
3/4 teaspoon	3.8ml	Chili powder
3/4 teaspoon	3.8ml	Paprika
2		Chicken breasts - split, skinned
3 tablespoons	45ml	Margarine - melted
2 tablespoons	30ml	Tomatoes - coarsely chopped (medium)
1/2 cup	73g / 2.6oz	Chopped green pepper
1/4 cup	15g / 0.5oz	Coarsely chopped onion
2 tablespoons	30ml	Minced parsley
1		Garlic - minced
1 tablespoon	15ml	Lemon juice

Recipe Instructions

Heat oven to 425 degrees. Place oats, parsley and seasonings in blender or food processor; blend about 1 minute, stopping occasionally to stir. Coat chicken with oat mixture. Place on rack in 15 x 10" jelly roll pan; gently, brush entire surface of chicken with margarine.

Bake 35 to 40 minutes or until juices run clear when chicken is pierced with fork. Meanwhile, combine remaining ingredients; mix well. Serve with chicken.

Source:
the California Culinary Academy

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