Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea WHOLE CHICKEN BREASTS 1/8 ts CINNAMON
1/2 c PLAIN YOGURT - LOW FAT 1/4 ts SALT
1 ts HOT PAPRIKA 2 ea CLOVES OF GARLIC
1/2 ts GROUND CUMIN 1 c ROLLED OR QUICK COOK OATS
1/2 ts TURMERIC 3 tb OLIVE OIL
1/2 ts GROUND CORIANDER 1 ea LEMON

POUND CHICKEN BREASTS TO 1/4" THICKNESS. MIX YOGURT, SPICES, SALT, GARLIC
AND GINGER IN A WIDE BOWL. ADD CHICKEN PIECES AND TURN TO COAT. REFRIGERATE
COVERED FOR 2 TO 12 HOURS. PROCESS TOASTED OATS IN FOOD PROCESSOR OR
BLENDER TO MAKE A FINE FLOUR. PLACE OAT FLOUR ON A SHEET OF WAXED PAPER
HEAT OIL IN A SKILLET. COAT CHICKEN WITH OAT FLOUR. SHAKE OFF EXCESS FLOUR
AND PLACE IN SKILLET. SAUTE UNTIL COOKED THOUGH AND BROWNED. TRANSFER TO
PLATTER AND SPRINKLE WITH PEPPER AND OR LEMON JUICE.

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