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Sweet and spicy oatmeal coated chicken.
Preheat oven to 375 F.
Add everything on the above list from the oils down to the cumin into a shallow baking dish. Mix to combine (I used a fork). Then stir in the oats and mix until the oats are coated in the mixture.
Add in the chicken breasts, and roll them in the oat mixture, patting to coat each breast. You can do this with your hands, but since I can’t touch raw meat, I used the back of a spoon. Put the chicken onto a non-stick spray coated baking dish. Drizzle honey over each breast, spray with a bit of canola oil.
Bake in the preheated oven for about 30 minutes or until each breast is done, flipping halfway through.
Serve garnished with basil if desired.
Swiss Chard and Tofu Stuffed Shells is a dairy-free option to standard stuffed shells recipes. The blended tofu offers the same consistency as a ricotta cheese mixture, and the Swiss chard is a flavorful (and colorful) addition to the mix.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!