I think I have decided that although I love oats, I don't like them as a coating on chicken. This recipe was easy, but the lemon was too strong. Perhaps if it had been mixed with the butter that was poured on the chicken for the final cooking it would have been better? I won't be keeping this recipe, I even tried both chicken breasts, one with the lemon and one without.Zesty Lemon Chicken
1 1/4 c. oats (quick or old-fashioned)
1/2 t. paprika
1/2 t. oregano
1/2 t. salt
1/4 t. pepper
2 T snipped fresh parsley (or 1 t. dried parsley)
3-lb. broiler-fryer chicken, cut up, skinned.
1/3 c. milk
2 T margarine, melted
lemon wedges
1. Grease rack of foil-lined broiler pan. Preheat oven to 375ºF.
2. Place oats, paprika, oregano, salt, and pepper in blender container, and cover. Blend about 1 minute, stopping occasionally to stir.
3. Stir in parsley.
4. Coat chicken pieces with oat mixture, dip into milk, coat again with oat mixture. Place on rack.
5. Bake 30 minutes. Turn and drizzle with margarine. Bake an additional 15-20 minutes or until juices run clear when pierced with fork.
6. Remove from oven. Squeeze lemon over chicken just before serving. Serves 6.
1/2 t. paprika
1/2 t. oregano
1/2 t. salt
1/4 t. pepper
2 T snipped fresh parsley (or 1 t. dried parsley)
3-lb. broiler-fryer chicken, cut up, skinned.
1/3 c. milk
2 T margarine, melted
lemon wedges
1. Grease rack of foil-lined broiler pan. Preheat oven to 375ºF.
2. Place oats, paprika, oregano, salt, and pepper in blender container, and cover. Blend about 1 minute, stopping occasionally to stir.
3. Stir in parsley.
4. Coat chicken pieces with oat mixture, dip into milk, coat again with oat mixture. Place on rack.
5. Bake 30 minutes. Turn and drizzle with margarine. Bake an additional 15-20 minutes or until juices run clear when pierced with fork.
6. Remove from oven. Squeeze lemon over chicken just before serving. Serves 6.
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