| 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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