Recipe by - Carla -
From the Book: The Gourmet Toaster Oven: Simple and Sophisticated Meals for the Busy Cook by Lynn Alley.
Top Review by LCmakeup
This was really good. Unfortunately I had to tweak it quite a bit because I only had half the oats it called for (I used crushed grain crackers for the other cup), I used half the amount of red pepper flakes for the sake of my 4 year old, I didn't have any fresh basil so I just dumped some dried basil flakes, and I didn't have a toaster oven so I just used the regular oven. I overcooked by about 2 minutes cause it just wasnt quite juicy enough. Oh I also didnt marinate overnight. Anyway, it's really good. I'll make it again, but next time I think I'll make it with some sort of white sauce to go with it. Thanks for sharing :)
- 1⁄2 cup buttermilk
- 2 garlic cloves, finely minced
- 1 1⁄2 teaspoons salt
- 1 tablespoon oil
- 1⁄2 lb boneless skinless chicken breasts or 1⁄2 lb chicken tenders
- 1 cup rolled oats
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup fresh basil leaves or 1⁄4 cup fresh rosemary needles
- olive oil flavored cooking spray
Directions See How It's Made
- In a shallow dish, mix together the buttermilk, garlic, 1/2 teaspoon of the salt and the oil.
- Place the chicken pieces in the buttermilk mixture and coat them thoroughly.
- Marinate the chicken in the buttermilk mixture overnight in the refrigerator.
- Preheat the toaster oven to 425°F.
- In a food processor, mix the oats, red pepper flakes, the remaining 1 teaspoon salt, Parmesan, and basil.
- Pulse until the oats are partially powdered.
- Alternatively, mix the ingredients together in a bowl with a wooden spoon.
- Place the oat mixture on a plate.
- Shake any excess buttermilk off the chicken and dredge to coat each piece thoroughly.
- For easy clean-up, cover the toaster oven baking tray with aluminum foil and lightly spray it with oil. (Check your manufacturer's instructions, however, for any cautions against the use of aluminum foil in your toaster oven.).
- Place the chicken pieces on the tray so that they are not touching one another.
- Spray the chicken pieces lightly with oil and bake for about 10 to 15 minutes, depending upon the thickness of the meat, until the crust is golden brown and crispy.
- Remove the chicken from the toaster oven and serve hot or refrigerate and serve cold over a salad.