Oat Crusted Chicken With Sage
|Skimmed milk||45 Milliliter (3 Tablespoon)|
|English mustard||10 Milliliter (2 Teaspoon)|
|Rolled oats||1 1⁄2 Ounce (40 Gram, 1/2 Cup)|
|Chopped sage leaves||45 Milliliter (5 Tablespoon)|
|Chicken thighs/Chicken drumsticks||8 , skinned|
|Low fat fromage frais||4 Ounce (115 Gram, 1/2 Cup)|
|Wholegrain mustard||5 Milliliter (1 Teaspoon)|
|Black pepper||To Taste|
|Fresh sage leaves||1 Tablespoon (For Garnish)|
1. Preheat the oven to 200°C/400°F/ Gas 6. Mix together the milk and English mustard.
2. Mix the oats with 30 ml / 2 tbsp of the sage and the seasoning on a plate. Brush the chicken with the milk and press into the oats to coat evenly.
3. Place the chicken on a baking sheet and bake for about 40 minutes, or until the juices run clear, not pink, when pierced through the thickest part.
4. Meanwhile, mix together the low fat fromage frais, mustard, remaining sage and seasoning, then serve with the chicken. Garnish the chicken with fresh sage and serve hot or cold.