Oatmeal baked chicken stripes with gruyere sauce

27 August 2019
4 portions
Prep time
Total time
1 hr & 10 min

For the chicken

4 chicken breasts, cut in stripes

2 cups oats

1 tbsp paprika

1 tbsp chili powder

1 tsp salt

3/4 tsp garlic powder

1/2 tsp ground cumin

1/3 teaspoon pepper

1 cup milk

2 1/2 tbsps butter, melted

Cooking spray or olive oil

For the gruyere sauce

1 cup milk

1 cup Gruyère cheese, grated

1 tbsp butter

1 tbsp all-purpose flour

1/4 tsp salt

1/8 tsp pepper


For the chicken: Coat a 25cm x 9cm baking dish with cooking spray or some olive oil and set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in the prepared baking dish. Drizzle with butter. Bake, uncovered, at 190C for 45-50 minutes or until the chicken is cooked.


For the gruyere sauce:

Warm milk in a saucepan. Melt the butter in a small heavy saucepan over medium heat and gradually whisk in flour. Cook 1 minute, whisking constantly. Gradually whisk in warm milk. Cook over medium heat, whisking constantly, 3 to 5 minutes or until thickened and bubbly. Remove from heat and whisk in cheese, salt, and pepper.

Serve the chicken strips with the gruyere sauce on the side!

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