That container of oats isn’t just for breakfast. Mixing it with panko bread crumbs results in a better-for-you coating that kids will devour.
- cooking spray
- ½ cup old fashioned oats
- ½ cup panko bread crumbs
- ½ tsp dried thyme
- 1 tsp finely chopped fresh rosemary
- 2 (8 oz each) boneless skinless chicken breasts
- ¼ cup plain nonfat Greek yogurt
- 1 tbsp Dijon mustard
- ¼ cup fat-free milk
- Preheat oven to 425°F. Arrange a wire rack on a large foil-lined baking sheet. Coat rack with the cooking spray.
- In a food processor, pulse the oats, bread crumbs, thyme, and rosemary until fine crumbs form. Transfer to a large plate. Cut each chicken breast horizontally into 2 thin cutlets.
- In a baking dish, whisk together the yogurt, mustard, and milk. Season with salt and pepper. Add chicken and toss until well coated. Lift each chicken cutlet, allowing excess milk to drip back into dish, and transfer to plate with crumbs. Coat evenly in crumbs, pressing to adhere. Place on wire rack and coat chicken with cooking spray.
- Bake 18 min., until chicken is cooked through and crumbs are golden. Season with salt to taste.
Serve with additional Djion mustard for dipping.
- S1 2019
- Calories 275kcal 14%
- Fat 5.3g 8%
- Saturated fat 0.9g 5%
- Carbs 24.1g 8%
- Sodium 258mg 11%
- 1.8g sugar
- 2.2g fiber
- 31.2g protein
- 74mg cholesterol