Mexican Chicken Breast
Ingredients
1/2 C. quaker oats (quick or old-fashioned, uncooked)
1 Tbsp. minced parsley
3/4 tsp. chili powder
3/4 tsp. paprika
2 chicken breasts, split, skinned
3 Tbsp. margarine, melted
2 medium tomatoes, coarsely chopped
1/2 C. chopped green pepper
1/4 C. coarsely chopped onion
2 Tbsp. minced parsley
1 small clove garlic, minced
1 Tbsp. lemon juice
Cooking Instructions
Heat oven to 425. Place oats, parsley and seasonings in blender or food processor; blend about 1 minute, stopping occasionally to stir. Coat chicken with oat mixture. Place on rack in 15×10-inch jelly roll pan; gently, brush entire surface of chicken with margarine. Bake 35 to 40 minutes or until juices run clear when chicken is pierced with fork. Meanwhile, combine remaining ingredients; mix well. Serve with chicken..
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)