(Serves 6)


4 Chicken Breasts, halved, deboned and skin removed

¼ cup Chickpea Flour

¾ cup Oat-bran

2 tbs All-purpose Flour

½ tsp Salt

1 tbs Chicken Spice

¾ tsp Pepper

2 tsp Paprika

1 tsp Garlic Powder

1 tbs Parmesan Cheese

Low fat Yogurt



Cover the chicken with yogurt and let soak 20minutes to 1 hour in the refrigerator. Preheat oven to 200’C. Combine and mix thoroughly oat bran, all-purpose flour, chickpea flour, salt, chicken spice, garlic powder, parmesan, pepper, and paprika in a shallow bowl. Spray the pan with cooking spray. Shake excess buttermilk off chicken and completely coat each piece in bran mixture by rolling each piece in a shallow bowl with two forks until coated. Spread the coated chicken pieces evenly over the sprayed pan without touching each other, otherwise they won’t crisp up. Bake for 25 minutes. Turn each piece of chicken over and continue baking for another 25 minutes, or until cooked through. Serve with wilted spinach, rinsed beans and onion braised with garlic and ginger, along with a ribbon salad tossed in honey, lemon juice and mint. *Sophia Nieuwoudt at*

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