Ellena’s Notes

I made this for Natalie and her family using gluten free oatmeal. The kids literally licked their plates clean. Now, it is a requested favorite at Meme’s house. In fact, I had to “take a break” because I was making every week for a long while. We just recently had it again, and I have to tell you, it was fantastic! I love the crispness of the oatmeal. The first time I made this, I used drumsticks, but since Papa has to cleanly cut each piece of meat off for Paige, the picky eater, I now use chicken breasts only.

Our Chardonnay, Rosé of Malbec, or Merlot are perfect accompaniments for this dish!

Eat Simple, Eat Well, Ellena

Ingredients

4 chicken breasts or 8 drumsticks
1/2 cup butter
2 eggs
1/4 cup maple syrup
3 envelopes instant oatmeal. maple and brown sugar flavor
1/2 tsp salt

Gluten Free Version: Use gluten free oats

Directions

Put the butter in a 13×9 inch baking dish, then place the dish in the oven and turn on to 375ºF. While that is heating and the butter is melting, beat the eggs with the maple syrup in a shallow bowl. Mix oatmeal and salt in another shallow container. Dip the chicken into egg mixture, then into the oatmeal mixture, pressing to adhere the oatmeal, and place on a plate. Repeat for all chicken pieces. Next, remove baking dish from oven once all of the butter has melted. Place the coated chicken pieces in the baking dish and spoon some of the melted butter over each piece of chicken. Bake, uncovered, in 375ºF oven for 1 hour, or until tender and internal temperature reaches 165ºF.