RECIPE: OAT AND PARMESAN TOPPED CHICKEN

Posted By
Panache Lingerie

 

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.

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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.

 

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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

 

 

 

RECIPE: OAT AND PARMESAN TOPPED CHICKEN