Oat-Crusted Chicken Breast with Mango Chutney and Cayenne

An easy and different way to serve chicken breast — for one or a dinner party. The oat coating keeps the meat moist and gives a satisfying crust that breadcrumbs simply can't match. It takes minutes to prepare, handles the fridge overnight without complaint, and bakes to a golden finish with very little attention.

How to Make Oat-Crusted Chicken Breast

Mix your mango chutney with a pinch of cayenne pepper to taste — homemade is ideal, but the liquidy stuff from a shop-bought jar works perfectly well. Mash and stir until spreadable, then coat the chicken breasts generously all over.

In a bowl, combine a handful of oats with a good grind of black pepper and a scattering of dried mixed herbs. Press each oat-crusted chicken breast into the mix, turning to coat thoroughly on all sides.

Cover and refrigerate until you're ready to cook. If you're making a batch, they freeze well at this stage — coat them, wrap individually, and pull them out as needed. Useful for a midweek supper that needs no thought at all.

When ready, bring the chicken up to room temperature. Bake in a preheated oven at 200°C for five to six minutes, then reduce to 180°C and continue cooking for another 20 minutes, or until the juices run clear from the thickest part of the breast. The oat crust will be golden and set — resist the urge to prod it too much during cooking.

Serve with extra mango chutney alongside — Nearly Patak's Homemade Mango Chutney if you have a jar on the go — with salad or ribboned vegetables. A cold glass of something crisp and dry wouldn't go amiss either.

Find more recipes in my Chicken Recipes.

Wonky photos, proper food, genuine adventures – The Flexible Chef