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 mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Chicken
Cuisine: American
Keyword: baked granola, crusted raspberry, pomegranate chicken
Servings: 4
Calories: 559kcal
Author: Rachael
- 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
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.
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