Healthy Living

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RECIPE: OAT AND PARMESAN TOPPED CHICKEN

 

As we have been working closely with our friends over at MOMA! we have another oats recipe for you, this time from a new feature guest blogger Gemma from Jacquard Flower Blog.

jacquard_flower

 

I’m a 30 something part professional, full time mummy to twins and a dog. Living in semi-rural English countryside. Sharing my love of fashion and lifestyle.

 

Oat and Parmesan Topped Chicken

This is a recipe that is very much loved in my household and one that I often cook for my family. It’s fresh, healthy and makes a good alternative to breaded chicken. The rainbow salad is a great way to get your 5 a day in an interesting and pretty way. The health benefit of oats is well published, however not everyone fancies porridge in the morning, this is a great way for children and adults to reap the rewards from oats.

 

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Serves 2

 

You will need

  • 2 chicken breasts
  • 4 heaped tablespoons of Moma Oats
  • 4 tablespoons of greek yogurt
  • 1 tabelspoon of Dijon mustard
  • 1 tablespoon of parmesan
  • 1 tablespoon of honey
  • 1 clove of garlic
  • splash of olive oil
  • salt and pepper

 

For the salad

  • Mixed baby leaves
  • 6 yellow and red tomatoes of the small variety
  • small cucumber portion
  • 1 red pepper
  • 2 radishes
  • oil and vinegar (or a dressing of your choice)

 

Method

  • mix the Moma Oats, greek yogurt, mustard parmesan, honey together in a large bowl
  • crush the garlic clove and add to the mixture
  • pan fry the chicken breasts in some olive oil until cooked through
  • spoon the mixture onto the cooked chicken breast and grill for a few  minutes until a nice golden colour
  • whilst it’s under the grill cut up your salad items and arrange on a plate
  • when the chicken oat topper is golden add to the plate
  • ready to serve

 

 

 

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