Practically the easiest chicken ever. You’re going to have a tough time with this one if you need an exact recipe though, since I just gathered the ingredients together in quantities I judged appropriate for the amount of chicken I was using.
You will need:
Flour
Quick oats
Egg white
Olive oil
Rosemary
Basil
That Mom bought me some potted plants so I was able to use fresh rosemary and basil, which I definitely recommend doing.
I snipped off some leaves, threw them all in a bowl, and chopped them up with my scissors.
Take pieces of chicken and dip them in egg whites.
Roll the egg white covered chicken in a mixture of flour and quick oats.
Drizzle the bottom of your pan with olive oil, and then arrange the pieces of flour covered chicken inside. Sprinkle the herbs on top.
Cook, covered, until done. That Mom said cooking while covered is absolutely essential because it keeps the moisture in.
Next to what I’ve done with throwing things in a crock pot this was the easiest chicken dish I’ve ever made. And if you use the toaster oven to warm it up your leftovers can be nice and crispy all over again.
June 2nd, 2009 on 12:12 pm
[...] Recipe: That Mom’s Oats N’ Herbs Chicken [...]
June 2nd, 2009 on 12:28 pm
The chicken looks yum!
HOW do you get your basil to grow so tall and the leaves so big? Mine is so scrawny!
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Jenna Reply:
June 16th, 2009 at 1:45 am
I don’t know what is up with that basil. Maybe forgetting to water it is a good thing?
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June 2nd, 2009 on 12:35 pm
Yummie!
How long do you have to cook them?
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Jenna Reply:
June 16th, 2009 at 1:45 am
This is why I don’t cook recipes very often. Probably about 20 minutes? I just slice one of them open to check if it is still really pink inside.
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June 2nd, 2009 on 11:54 pm
This looks amazing and so simple to make! I’m definitely going to try it!
How long is the estimated cooking time for you once you cover the pot?
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June 3rd, 2009 on 4:06 am
Sounds yummy. Question: does it HAVE to be egg white only? Couldn’t I just chuck in a whole egg? I hate separating, and it seems like a yolk wouldn’t make much difference in sticking the flour and herbs etc to the chicken.
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Jenna Reply:
June 16th, 2009 at 1:46 am
Ummm I thought we use the egg white because it has less fat and all of the protein is stored in the white. But you’re probably okay to try it with the whole egg!
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June 3rd, 2009 on 4:56 am
Yuuuuuuuum! I imagine it being only egg white would have someting to do with resulting in a lighter textured crust?
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January 29th, 2010 on 1:36 pm
Do you flip them half way through to make it crunchy on both sides or is the top mushy and the bottom crispy?
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Jenna Reply:
January 29th, 2010 at 1:38 pm
I let them be soggy on one side, crispy on the other. I imagine you could flip them though, or maybe use the kind of pan that has ridges so you ‘grill” them and keep the bottoms from lying flat?
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