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2 ea WHOLE CHICKEN BREASTS 1/8 ts CINNAMON
1/2 c PLAIN YOGURT - LOW FAT 1/4 ts SALT
1 ts HOT PAPRIKA 2 ea CLOVES OF GARLIC
1/2 ts GROUND CUMIN 1 c ROLLED OR QUICK COOK OATS
1/2 ts TURMERIC 3 tb OLIVE OIL
1/2 ts GROUND CORIANDER 1 ea LEMON
4 servings
Pound Chicken Breasts To 1/4" Thickness. Mix Yogurt, Spices, Salt, Garlic
And Ginger In A Wide Bowl. Add Chicken Pieces And Turn To Coat. Refrigerate
Covered For 2 To 12 Hours. Process Toasted Oats In Food Processor Or
Blender To Make A Fine Flour. Place Oat Flour On A Sheet Of Waxed Paper
Heat Oil In A Skillet. Coat Chicken With Oat Flour. Shake Off Excess Flour
And Place In Skillet. Saute Until Cooked Though And Browned. Transfer To
Platter And Sprinkle With Pepper And Or Lemon Juice.
1/2 c PLAIN YOGURT - LOW FAT 1/4 ts SALT
1 ts HOT PAPRIKA 2 ea CLOVES OF GARLIC
1/2 ts GROUND CUMIN 1 c ROLLED OR QUICK COOK OATS
1/2 ts TURMERIC 3 tb OLIVE OIL
1/2 ts GROUND CORIANDER 1 ea LEMON
4 servings
Pound Chicken Breasts To 1/4" Thickness. Mix Yogurt, Spices, Salt, Garlic
And Ginger In A Wide Bowl. Add Chicken Pieces And Turn To Coat. Refrigerate
Covered For 2 To 12 Hours. Process Toasted Oats In Food Processor Or
Blender To Make A Fine Flour. Place Oat Flour On A Sheet Of Waxed Paper
Heat Oil In A Skillet. Coat Chicken With Oat Flour. Shake Off Excess Flour
And Place In Skillet. Saute Until Cooked Though And Browned. Transfer To
Platter And Sprinkle With Pepper And Or Lemon Juice.