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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Herb and Oat Crusted Chicken

Source: dLife

Baked chicken crusted with toasted oats, sage, and thyme.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	237.1

Total Carbs	9.2 g

Dietary Fiber	1.4 g

Sugars	0.4 g

Total Fat	6.7 g

Saturated Fat	1.4 g

Unsaturated Fat	0.9 g

Potassium	401.8 mg

Protein	33.1 g

Sodium	337.1 mg

Dietary Exchanges 6.7 Fat, 0.0 Vegetables, 0.6 Starch, 4.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup old fashioned rolled oats 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp ground sage 0.25
0 1/4 tsp chopped parsley 0.25
0 1/4 tsp ground thyme 0.25
0 1/4 tsp black pepper 0.3333
0.3333 cup liquid egg substitute 24.0
24 oz boneless skinless chicken breasts 1.0
1 each cooking spray 2.0
2 tbsp margarine

Directions

Preheat oven to 400 degrees F.
Lay out oats in one layer on a baking sheet. Bake for 5 minutes or until lightly browned.
Using a food processor or blender, pulse oats, salt, sage, parsley, thyme, and pepper until finely diced.
Pour oat mixture in a shallow dish. Pour egg substitute in a separate bowl.
Immerse chicken breasts in egg and then in oat mixture, one at a time. Lay chicken on a cooking spray coated baking sheet and lightly pour butter evenly over top chicken.
Bake at 400 degrees F. for 20 minutes or until chicken is cooked through.