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Baked Granola Crusted Raspberry Pomegranate Chicken

Crunchy on the outside, moist and juicy on the inside, this Quaker® Granola Crusted Raspberry Pomegranate Chicken is easy to make and packed with flavor!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Chicken
Cuisine: American
Keyword: baked granola, crusted raspberry, pomegranate chicken
Servings: 4
Calories: 559kcal
Author: Rachael

Ingredients

  • 2 cups Quaker® Oats and Honey Granola
  • 1 cup Egg Beaters pre-mixed eggs or 2 eggs
  • 1 cup flour seasoned with a pinch of salt and pepper
  • 1/4 cup milk 1/4 cup pomegranate arils
  • 4 chicken breasts

Raspberry Pomegranate Sauce

  • 1 cup coconut milk
  • 1/2 cup pomegranate
  • 1/2 cup fresh or frozen raspberries

Instructions

  • Preheat oven to 400 degrees
  • In a blender mix together egg beaters (or eggs) and pomegranate arils, and milk
  • Put 2 cups of Quaker® Granola in a food processor, and pulse to reach a finer consistency
  • Set up 3 dishes, one with flour, one with the egg mixture, and one with the crushed granola
  • Press each chicken breast first in flour, then dunk in egg mixture, then press on the crushed granola to coat the chicken breast
  • Place on a parchment lined baking sheet, and bake for 25 minutes (adjust time according to thickness, you want the internal temperature to be 165 degrees)
  • Remove from oven and let rest
  • Prepare raspberry pomegranate sauce by blending pomegranate, raspberry, and coconut milk together in the blender
  • Pour raspberry pomegranate sauce over top and return to oven for about 5 minutes
  • Serve immediately.

Nutrition

Calories: 559kcal | Carbohydrates: 35g | Protein: 59g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 146mg | Sodium: 388mg | Potassium: 1119mg | Fiber: 3g | Sugar: 6g | Vitamin A: 585IU | Vitamin C: 10.8mg | Calcium: 51mg | Iron: 5.2mg