Serves: 4
Total Calories: 299

PEPPERS
3 red bell peppers
olive oil to coat them
1 tablespoon olive oil
1 teaspoon balsamic vinegar
CHICKEN
1 1/2 cups corn flake crumbs (made from 3 cups corn flakes pulsed into crumbs in the food processor or blender-don't use the premade ones, they're too soggy)
2 teaspoons oregano
1/2 teaspoon cayenne pepper (or less if for young children)
1/2 teaspoon salt
1/2 teaspoon poultry seasoning (or 1/4 tsp dried thyme and 1/4 tsp dried sage)
fresh ground black pepper
3 tablespoons oat milk mixed with 6 Tbsp olive oil (blend well with whisk or fork)
1/2 cup oat flour
1 1/2 pounds chicken breasts cutlets, pounded thin
3 tablespoons olive oil for baking

Rub peppers with olive oil and put in broiling pan under broiler, until charred. Turn them about every 5 minutes. Once they’ve cooked about 20 minutes and are nicely charred, re - move from under the broiler and put into a paper bag folded over at the top to steam. After they’ve steamed about 10 or 15 minutes, remove them from the bag, deseed and skin them, then slice into strips about 1/4 inch thick. Combine in a bowl with the olive oil and balsamic vinegar. Set aside. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and preheat in oven. Combine corn-flake crumbs with seasoning in a large shallow bowl. Combine oat milk and olive oil, blending well in a shallow bowl or plate. Put oat flour in a zip-top plastic bag. Add chicken cutlets to the bag and shake to coat. Remove one at a time, shaking off extra flour. Turn cutlet in olive oil/oat milk mixture, then roll in corn-flake crumbs, using your fingers to press the crumbs in. Put on a plate. Once you’ve breaded all the cutlets, remove preheated baking sheet from oven, add 3 Tbsp. olive oil on top of foil, and tilt to coat completely. Place cutlets on baking sheet. Cook for 10 minutes, flip and cook 10 minutes more. Serve topped with roasted peppers. Eat with New Potatoes with Parsley or Brown Rice with Celery and Mushrooms and Endive, Radicchio, and Arugula Salad.

Nutritional Facts:

Serves: 4
Total Calories: 299
Calories from Fat: 143

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