Crunchy Oatmeal Chicken

  • difficulty


  • serves


  • cooks in

    30 to 45 mins

  • calories

    476 per serving


  • A few sprigs of Fresh Coriander
  • 2 tbsp of Cr̬eme Fraiche
  • 1 Chicken Breast
  • 20g of Porridge Oats
  • 10ml of Virgin Olive Oil
  • 30g of Closed Cup Mushrooms
  • 1/4 of a Courgette
  • 1/2 of a Red Pepper
  • 6 Cherry Tomatoes
  • 1 Spring Onion

Cooking Directions

  1. Preheat the oven to 200å¡C, gas mark 6.
  2. Chop the coriander and mix into a bowl with the cr̬me fraiche.

  3. Place the chicken breast in the bowl and coat well with the cr̬me fraiche mixture. Spread the porridge oats out on a plate, then roll the chicken breast in them until it's evenly coated with oats.

  4. Cover a baking tray in foil and place the chicken breast in the centre.

  5. Bake for 20 minutes, or until cooked through.

  6. Meanwhile, heat half the olive oil in a medium-sized frying pan over a medium heat.

  7. Dice the mushroom, courgette and red pepper, add to the frying pan and cook for 3 minutes.

  8. Halve the cherry tomatoes and finely slice the spring onion, and add to the pan. Cook for a further minute then remove from the heat and serve onto a large plate.

  9. Remove the chicken breast from the oven and place on top of the bed of vegetables.

  10. Drizzle over the remaining olive oil and serve.