As we have been working closely with our friends over at MOMA! we have another oats recipe for you, this time from a new feature guest blogger Gemma from Jacquard Flower Blog.
I’m a 30 something part professional, full time mummy to twins and a dog. Living in semi-rural English countryside. Sharing my love of fashion and lifestyle.
Oat and Parmesan Topped Chicken
This is a recipe that is very much loved in my household and one that I often cook for my family. It’s fresh, healthy and makes a good alternative to breaded chicken. The rainbow salad is a great way to get your 5 a day in an interesting and pretty way. The health benefit of oats is well published, however not everyone fancies porridge in the morning, this is a great way for children and adults to reap the rewards from oats.
Serves 2
You will need
- 2 chicken breasts
- 4 heaped tablespoons of Moma Oats
- 4 tablespoons of greek yogurt
- 1 tabelspoon of Dijon mustard
- 1 tablespoon of parmesan
- 1 tablespoon of honey
- 1 clove of garlic
- splash of olive oil
- salt and pepper
For the salad
- Mixed baby leaves
- 6 yellow and red tomatoes of the small variety
- small cucumber portion
- 1 red pepper
- 2 radishes
- oil and vinegar (or a dressing of your choice)
Method
- mix the Moma Oats, greek yogurt, mustard parmesan, honey together in a large bowl
- crush the garlic clove and add to the mixture
- pan fry the chicken breasts in some olive oil until cooked through
- spoon the mixture onto the cooked chicken breast and grill for a few minutes until a nice golden colour
- whilst it’s under the grill cut up your salad items and arrange on a plate
- when the chicken oat topper is golden add to the plate
- ready to serve
