Oat-Encrusted Chicken Escalope

• 12 sage leaves, chopped or 12 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

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

sage, chicken breasts, oats, olive oil, mustard, salt

Taken from www.food.com/recipe/oat-encrusted-chicken-escalope-308232 (may not work)