Chicken And Egg Salad

Directions for: Spicy Oat Crusted Chicken with Sunshine Salsa

Ingredients

cup prepared salsa

cup coarsely-chopped orange sections

2 Tbsp canola oil

1 Tbsp margarine, melted

2 tsp chili powder

1 tsp garlic powder

1 tsp ground cumin

tsp salt

1 cup Quaker Quick Oats, uncooked

1 egg, lightly beaten

1 Tbsp water

boned and skinned chicken breast halves (about 5 to 6 ounces each)

chopped cilantro (optional)

Directions

1. In small bowl, combine salsa and orange sections. Refrigerate, covered, until serving time.

2. Heat oven to 375F. In flat, shallow dish, stir together oil, melted margarine, chili powder, garlic powder, cumin and salt. Add oats, stirring until evenly moistened.

3. In second flat, shallow dish, beat egg and water with fork until frothy. Dip chicken into combined egg and water, then coat completely in seasoned oats. Place chicken on foil-lined baking sheet. Pat any extra oat mixture onto top of chicken.

4. Cover chicken and bake for 30 minutes or until chicken is cooked through and oat coating is golden brown. Serve with Sunshine Salsa. Garnish with chopped cilantro, if desired.

See more: Kid-Friendly, Chicken, Quick and Easy, Dinner, Main