Oat Crusted Chicken Parma

Servings: 2

  • 2 x 150g Free-Range Chicken Breast
  • 1 Free-Range Egg
  • ¼ cup Aussie GF Rolled Oats
  • ¼ Almond Meal
  • ½ tsp Cumin
  • 1 Tomato, sliced
  • 2 tbsp Fetta
  • ½ Sweet Potato, cut into wedges
  • Salt & Pepper, to taste
  • Serve with a side salad.


  1. Preheat oven to 180c degrees.
  2. Beat egg in a small bowl. Set aside in another bowl with oats, almond meal, and cumin.
  3. Coat chicken in egg and then coat in oats mixture.
  4. Place crumbed chicken in the fridge until ready to pan-fry.
  5. Drizzle oil over sweet potato on baking tray and season with salt & pepper.
    Bake for 20-25 minutes.
  6. Panfry prepared chicken in oil for 3 minutes on each side or until crumb is golden.
  7. Top chicken with tomato and feta.
    Bake in the oven for 5 minutes or until cheese browns.
  8. Serve alongside a salad.
This recipe was created by Stacey from NaturalSpoonfuls

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