Recipe > Mains
Roast Chicken with Oats and Yoghurt
Fed up with fat and greasy fried chicken? Try this healthy recipe alternative.

Serves 4

Ingredients
4 x chicken breasts
250ml / 9fl oz yoghurt
1/4 cup chopped fresh herbs (basil, sage, thyme, oregano etc)
1 lemon, juice and zest of
Sea salt and cracked black pepper

Mise-en-Place:
Preheat the oven to 200°C / 400°F
Chop the herbs
Juice the lemon
Put the herbs, salt and pepper into the yoghurt
Line a baking sheet with baking parchment

Method:
Toss the chicken breast in the yoghurt
Remove from yoghurt and toss in the oats, ensure each breast is adequately covered with the oats
Place on a baking sheet that has been covered with baking parchment
Bake for 20-25 minutes
When cooked the oats should be lightly browned, cut a slice in the thickest part of the chicken breast; the inside should be white and the juices should run clear. If the interior is still pink and translucent return to the oven for another 5 minutes
Serve

Presentation:
Serve with a wedge of lemon and tip of basil or sage
Alternatively slice in half on the angle and arrange on top of the accompanying side dish

Cowboy Trick:
Burnt the oats?
Scrape the oats off the chicken.
Toss the cooked chicken through a fresh layer of yoghurt and the oats. Brown the freshly oated chicken beneath a hot grill (or alternatively put back in the oven for 5 minutes)
Serve