| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | c | Quaker Oats (quick or old-fashioned, uncooked) |
| 1 | tb | Minced parsley |
| 3/4 | ts | Chili powder |
| 3/4 | ts | Paprika |
| 2 | Chicken breasts, split, skinned | |
| 3 | tb | Margarine, melted |
| 2 | md | Tomatoes, coarsely chopped |
| 1/2 | c | Chopped green pepper |
| 1/4 | c | Coarsely chopped onion |
| 2 | tb | Minced parsley |
| 1 | sm | Clove garlic, minced |
| 1 | tb | Lemon juice |
INSTRUCTIONS
Source: MAINPOUL.ZIP 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. Makes 4 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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