The crispy coating one each-and-every bite of these succulent chicken breasts is made with a unique mixture of oatmeal and ground walnuts.  The two crust ingredients are whirled together in a food processor along with dried oregano and dipped onto the chicken breasts after a quick egg coating.  First crisped up in olive oil on the stove and then baked, I like to serve the chicken breasts sliced on a family style platter along with tangy Dijon mustard. 

(To view this recipe, click on the following link: http://www.deliciousmagazine.co.uk/recipes/easy-walnut-and-oat-crusted-chicken-with-peperonata/)

Tagged: baked chicken, chicken, crusted chicken, Delicious magazine, dried oregano, nuts, oatmeal, oats, walnut & oat crusted chicken, walnuts