| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Cooking spray
- 1/3 cup all-purpose flour
- Salt and ground black pepper
- 1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
- 1/3 cup milk
- 1/3 cup grated Parmesan
- 1/2 cup quick-cooking oats
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 cup sour cream, regular or low-fat
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
Instructions
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
- To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
- Serve chicken with dip on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 407 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 36 g |
| Cholesterol | 108 mg |
| Sodium | 501 mg |
Reviews
I love honey mustard, so this recipe is great, not sour at all!
this recipe was really bad, the chicken was very very dry and i followed the recipe exactly to the letter. i should of read the reviews before doing the recipe.
Cooking is my “thing” and these just didn’t do it for me. I ground the oatmeal as others suggested and I couldn’t imagine what these would be like w/o this step. I love Robin’s idea of trying to make a healthier chicken tender; however, if you plan on trying these, I suggest browning them in a small amount of oil (in a skillet, of course) before putting them in the oven. I even sprayed the top with cooking spray to no avail. I also found them bland (my kids liked them). My husband and I prefer a lot of flavor. The sauce was good but mild flavor. I prefer a traditional honey mustard (yellow mustard mixed with honey). Less fattening that way too.
This was bland and the breading made the chicken taste dry!!! And no i didnt over cook it. If you make it make a really small batch and first becuase my family HATED it. Looked good on the show but tasted awful…you dont want to have to make another meal like i had too
I read the reviews, doubled spices except oregano, and because I was short of quick oats I used half quick oats and half panko crumbs…put them on tin foil which was on cookie sheet, tin foil was sprayed first and chicken was top sprayed after (I wasn’t sure about top spraying but it kinda reads like it) and I don’t remember her doing that on the show but have seen her do it often (which is something I never see any other cooks do). Anyhow…after 15 minutes I tried a piece, not crispy so put the tray on top shelf and put broiler on low and it tooke 3 minutes in my broiler, they turned out perfect. We loved them and they were crispy, you don’t have to turn them because the bottom kinda crisps on the tin foil. Just have your shelves in place to bake and immediately broil and it worked very slick. Someone said it was very time consuming to do this. I get everything out first, put my mixture in pie pans for dredging, tinfoil sprayed all before I open, trim and cut the chicken. Then I use a methon I saw a cook do once, use right hand to pick up pieces and turn in the flour and drop in the milk, use left hand to turn in milk and drop in the crumbs, use right hand to turn in crumbs and place on cookie sheet. One hand does wet stuff, other does dry stuff. It keeps from coating fingers 20 times, much less messy! LOVE THE DIP!
I made this last night and it was pretty darn good. After reading some of the other reviews I put the oats in the food processor before using them. So, it didn’t taste like oat meal on chicken when it was cooked. I added about double the spice that the recipe calls for and it was very tasty!! I would definitely make this again, and it’s healthy so that’s a bonus! Oh, and I didn’t make the dip, I just used pre-made honey mustard and it was still yummy!
HI,
I made this dish, my kitchen smelled amazing, but the oatmeal/cheese coating stuck to the cooking sprayed pan. Any suggestions?
Thank you
Debbie
I made this dish, my kitchen smelled amazing, but the oatmeal/cheese coating stuck to the cooking sprayed pan. Any suggestions?
Thank you
Debbie
Thought was different and delicious. I would def double the amnt of ALL spices and after 15 min in the oven is up, flip the chicken for 5 then back again you will get that golden bottom you are looking for and lose none of the tenderness.
I made this dish and did not like the Oatmeal coating at all. The flavor of the oatmeal in my opinion overpowered the parm cheese and just didn’t work. I’m going to stick to parm cheese and breadcrumbs. The dipping sauce however was very good. I would not make this again.
I used what I had on hand, so instead of oatmeal I crushed an “Oats and Honey” Nature Valley bar, and then added 1/4 cup shredded parmesan and a little salt in the coating. Instead of milk, I dipped the chicken in melted butter with egg. The sour cream mix was really good, but I didn’t have honey so I sprinkled in a little brown sugar for sweetness.
Will definitely make this again!
Will definitely make this again!