parmesean-oat encrusted chicken

I find great joy in cooking chicken. White meat chicken (because it's healthy and lean). It doesn't have much flavor by itself, so it is always fun to try new ways to make it delicious!

This recipe is a great way to use ingredients that most people already have in their refrigerator or pantry AND those certain spices that sit in your spice cabinet for months because no one knows what to do with them.

Here is what I did:

I used a pack of chicken breast tenderloins because they are easier to handle and they cook fast due to their smaller size. I dip each tenderloin into a bowl of egg substitute (you can also use regular eggs...just crack them into a bowl and beat them to where the yolk and white are completely mixed). It depends how much egg to use--I used approximately 1/4 cup egg subsitute. If you want to use real eggs, 2-3 may be sufficient. Just eyeball it. :)

Immediately dip the egg-covered raw piece of chicken into a mixture of grated parmesean cheese, uncooked oats, and celery seed (for those of you who don't know, celery seed is a dried spice with a yummy flavor).

I put the encrusted tenderloins on a baking sheet (make sure you spray the baking sheet with cooking spray first) and baked them in the oven at 400 degrees for about 30 minutes. KEEP AN EYE ON THEM because the cook time may vary depending on the type of oven you have. It may take you 20 minutes, or even 40. Just make sure they are completely cooked but do not burn to a crisp.

Once finished, they come out of the oven sizzling and smelling marvelous. David has already eaten some AND will be taking the rest to eat while at work!

Enjoy!