Oat-crusted Chicken with Sage
Recipe: Oat-crusted Chicken with Sage
From: Linda Fraser, Best-Ever Chicken
Serves: 4
3 Tbsp. skim milk
2 tsp. English mustard (see note)
1/2 c. rolled oats (or quick oats)
3 Tbsp. chopped fresh sage (see note)
8 thighs or drumsticks, bone-in, skinned
1/2 c. low-fat cream cheese or farmer's cheese
1 tsp. whole-grain mustard
salt & pepper
Heat oven to 400 degrees. Mix together milk and English mustard. Mix oats with 2 Tbsp. sage and salt & pepper to taste on a plate. Brush the chicken with milk, then roll it in the oats, pressing firmly to ensure they adhere.
Place chicken on a baking sheet and bake about 40 minutes, till juices run clear when pierced in thickest part.
Meanwhile, combine the cheese, whole-grain mustard, 1 Tbsp. sage, and salt & pepper to taste. Serve with the cooked chicken.
Notes:
The recipe says "English mustard," but it must mean dry mustard. If you can't get fresh sage, pick another fresh herb (parsley or thyme, for instance) instead of a dried version. SO likes this a lot.
From: Linda Fraser, Best-Ever Chicken
Serves: 4
3 Tbsp. skim milk
2 tsp. English mustard (see note)
1/2 c. rolled oats (or quick oats)
3 Tbsp. chopped fresh sage (see note)
8 thighs or drumsticks, bone-in, skinned
1/2 c. low-fat cream cheese or farmer's cheese
1 tsp. whole-grain mustard
salt & pepper
Heat oven to 400 degrees. Mix together milk and English mustard. Mix oats with 2 Tbsp. sage and salt & pepper to taste on a plate. Brush the chicken with milk, then roll it in the oats, pressing firmly to ensure they adhere.
Place chicken on a baking sheet and bake about 40 minutes, till juices run clear when pierced in thickest part.
Meanwhile, combine the cheese, whole-grain mustard, 1 Tbsp. sage, and salt & pepper to taste. Serve with the cooked chicken.
Notes:
The recipe says "English mustard," but it must mean dry mustard. If you can't get fresh sage, pick another fresh herb (parsley or thyme, for instance) instead of a dried version. SO likes this a lot.