Oatmeal Crusted Chicken

• 1 Tablespoon Coconut Oil, Melted (any Oil; Grapeseed Oil, Olive Oil, Flaxseed Oil, Etc)
• 1 Tablespoon Canola Oil (again Any Oil)
• 1 pinch Garlic Powder
• 1/4 teaspoons Cardamom
• 1/4 teaspoons Cayenne Pepper
• 1/2 teaspoons Ancho Chile Powder
• 1/2 teaspoons Turmeric
• 3/4 teaspoons Cumin
• 1 cup Quick Cook (instant) Oats
• 2 whole Boneless, Skinless Chicken Breasts
• 2 Tablespoons Honey, 1 Tablespoon Per Chicken Breast, Drizzled On Each Breast
• Fresh Basil Leaves, Chiffonade, For Garnish (optional)

1. Preheat oven to 375 F.
2. Add everything on the above list from the oils down to the cumin into a shallow baking dish.
3. Mix to combine (I used a fork).
4. Then stir in the oats and mix until the oats are coated in the mixture.
5. Add in the chicken breasts, and roll them in the oat mixture, patting to coat each breast.
6. You can do this with your hands, but since I cant touch raw meat, I used the back of a spoon.
7. Put the chicken onto a non-stick spray coated baking dish.
8. Drizzle honey over each breast, spray with a bit of canola oil.
9. Bake in the preheated oven for about 30 minutes or until each breast is done, flipping halfway through.
10. Serve garnished with basil if desired.

coconut oil, canola oil, garlic, cardamom, cayenne pepper, chile powder, turmeric, cumin, oats, chicken breasts, honey, fresh basil

Taken from tastykitchen.com/recipes/special-dietary-needs/dairy-free/oatmeal-crusted-chicken/ (may not work)