Oat-Encrusted Chicken Escalope

Got this from "Good Housekeeping". Haven't tried this yet.

• Ready In: 13 mins
• Serves: 4

Ingredients

• 12  sage leaves, chopped or 1⁄2 tablespoon dried sage, crumbled
• 4  large chicken breasts (8 if small)
• 6  tablespoons porridge oats
• 3  tablespoons olive oil
• 2  tablespoons Dijon mustard or 2  tablespoons  french-style mustard
•  salt & freshly ground black pepper

Directions

1. Preheat the grill till sizzling hot. (You can also use a buttered heavy-bottomed frying pan).
2. Combine the chopped sage leaves with oats, olive oil, mustard, salt and pepper, mix well.
3. Flatten chicken pieces to uniform thickness with a meat mallet or the bottom of a heavy frying pan.
4. Coat the pieces with the herbed oat mixture.
5. Grill each escalope for 3-4 minutes on each side, or until cooked through.
6. Serve with steamed green beans and mashed potatoes.