| | Directions | | Heat oven to 375°F. Stir together oil, melted margarine, chili powder, garlic powder, cumin and salt. Add oats, stirring until evenly moistened. In another bowl, beat egg and water with fork until frothy. Dip chicken into egg and water, then coat with seasoned oats. Place chicken on greased baking sheet. Bake 30 minutes or until chicken is cooked through and oat coating is golden brown. |
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| Ingredients | | - |  | 2 tablespoons canola oil |
| - | | 1 tablespoon margarine, melted |
| - | | 2 teaspoons chili powder |
| - | | 1 teaspoon garlic powder |
| - | | 1 teaspoon ground cumin |
| - | | 3/4 teaspoon salt |
| - | | 1 1/2 cups quick oats, uncooked |
| - | | 1 egg, lightly beaten |
| - | | 1 tablespoon water |
| - | | 4 chicken cutlets |
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