Oat Crusted Chicken with Corn, Avocado and Tomato Salsa

A quick, easy weeknight meal! I created this for someone with an egg and wheat allergy but it is so good that  make it all the time.  The oats can come off if you are not gently with this so be careful when turning this over.  I was amazed at the amount of flavor and crunch I was able to get.  The salsa complements the spices used in the "breading."

Ingredients:

Boneless, skinless chicken breast, sliced thin

1 cup quick cooking oats

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon ground pepper

Canola oil to coat the bottom of frying pan

For the salsa:

10 ounce package of frozen sweet white corn kernels or fresh

10-15 grape tomatoes, quartered

1 avocado, diced

Juice of half a lemon

1/2 - 1 teaspoon hot sauce (Frank's Original recommended)

Salt and pepper

Combine spices in a small bowl.  Add oats to a resealable plastic bag or other container in which the chicken can be tossed and coated.  Add seasoning until desired ratio of oats to seasoning is achieved. Dip chicken in water and let excess drip off and then add to bag and toss until the chicken is well coated with spices and oats.  Heat canola oil in a pan on medium heat until shimmering and add chicken to pan and cook until brown about 5 minutes, adjusting for chicken thickness.  Thin is better as you don't want the oats to burn and the chicken to not be cooked.  Flip and finish cooking on the second side.

Meanwhile, cook frozen corn according to package directions and then cool with an ice bath and drain.  Add to a bowl along with tomatoes and avocado and mix.  Season with lemon juice, hot sauce and salt and pepper tasting and adjusting as you like. Serve with chicken.

Variations:

This is equally good with breaded or blackened chicken.