- Preheat oven to 450 degrees.
- Place 1 cup of oats in a food processor and pulse for 20 seconds.
- Add 3 ounces of Parmesan cheese, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper to the food processor.
- Pulse to combine and transfer ingredients to a shallow bowl.
- Cut chicken breasts into strips. Place them in a separate bowl.
- Coat chicken strips with mustard.
- Roll coated chicken strips in the oat mixture.
- Place chicken strips on a baking sheet lined with foil and sprayed with non-stick cooking spray.
- Bake for 10 to 15 minutes (or until browned)
- Serve with ranch dressing or honey mustard for dipping.
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Oatmeal-Crusted Chicken Tenders
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