Oat crusted chicken

Preparation time: 30 mins
Cooking time: 30 mins
Serves: 2

2 skinned chicken breasts
150 g Quaker Oats
2 eggs (beaten)
100 g plain flour
1 heaped teaspoon
low fat créme frâiche or Greek yoghurt
200 ml chicken stock
2 tbsp fresh tarragon

Pre-heat oven to 180˚C/350˚F/gas 42. Place the oats, beaten eggs and flour (seasoned with salt and pepper) in separate shallow bowls. Coat each skinned chicken breast in the flour then dip the breast into the egg and finally into the oats, making sure each breast is evenly coated.

Place on a lined, oven-proof tray and bake for 25-30 minutes, or until the oats are just starting to brown and the chicken is cooked through. While the chicken is cooking, place the chicken stock in a saucepan. Bring to the boil. Lower the heat and allow the stock to reduce by half.

Stir in the créme frâiche or yoghurt and bring back to the boil. Chop the tarragon and mix into the pan, seasoning to taste. You can leave the tarragon in the sauce or strain and serve immediately with green salad.

Serving suggestions: Drizzle the sauce over the cooked chicken and serve immediately with green salad.

Chef’s tip: Place coated chicken breasts in the fridge for 30 minutes before cooking it will help to keep the coating in place.

Breaded pork escalopes with creamy sauted apple and pumpkin

4 escalopes of pork
1 egg, beaten
100 g Quaker oats
50 g fresh breadcrumbs
2 tbsp olive oil
1 apple, cored, peeled and diced
100 g pumpkin, diced
4 tbsp double cream
100 ml white wine

Mix the egg, oats and breadcrumbs together in a bowl. Dip the pork in the mixture to coat. Heat one tablespoon of the olive oil in a pan and fry the pork for 4 to 5 minutes on each side, or until golden brown.

Meanwhile, gently heat the remaining tablespoon of olive oil in a pan and sauté the apple and butternut for 8 to 10 minutes or until soft. Add the cream and wine and reduce to make a creamy sauce.

Serve the pork on top of the mashed potatoes and serve with the creamy vegetables.