Crunchy Oatmeal Chicken
- 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
- Preheat the oven to 200å¡C, gas mark 6.
Chop the coriander and mix into a bowl with the cr̬me fraiche.
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.
Cover a baking tray in foil and place the chicken breast in the centre.
Bake for 20 minutes, or until cooked through.
Meanwhile, heat half the olive oil in a medium-sized frying pan over a medium heat.
Dice the mushroom, courgette and red pepper, add to the frying pan and cook for 3 minutes.
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.
Remove the chicken breast from the oven and place on top of the bed of vegetables.
Drizzle over the remaining olive oil and serve.