It’s no secret that I am a true Southern girl down to my biscuits, gravy, and chicken-n-dumplins core…
1 pound uncooked boneless, skinless chicken breast strips
1 TBSP Dijon mustard
2 ½ packets uncooked instant oatmeal
2 tsp garlic herb seasoning
½ tsp salt
¼ tsp black pepper
Chopped red potatoes (Skin on-it’s where all the nutrients are, and I use red potatoes because they are more heart healthy than white.)
Chopped baby carrots
Preheat oven to 400F. Coat a large baking sheet with cooking spray.
Coat chicken strips with mustard. Combine oats, garlic herb seasoning, salt, and pepper in a shallow dish. Dip Chicken strips in oat mixture and turn to coat. Place chicken strips on prepared pan.
Lightly Coat with cooking Spray.
Serve with fresh spinach and Naturally Fresh Light Ranch Dressing on the side. (My boys prefer Ketchup.) Yummy!
Just a note: I always double this recipe since I am feeding six people, and we have leftovers.