Oatmeal Crusted Chicken, Orange Dijon Sauce

Here is a simple recipe that I recently used to showcase convection cooking.

The benefit is that it is a breading procedure that DOES NOT use frying for the cooking method.

This cuts way back on the oil content and trans-fat.

I used a Coconut Oil Cooking Spray. This is a great high heat oil to cook with.

For more information about it , here is a great blog about coconut oil, Check this out:

Cooking with Coconut Oil: Never Been Easier.

Back to the recipe.

2 lbs, boneless skinless chicken thighs

2 tables spoons, dry rub

1 cup oats, pulsed in a food processor

1 1/2 cup plain bread crumbs

1 cup flour

3 eggs, beaten

2/3 cup cream

pinch kosher salt

cooking spray



1/2 cup white wine

1 T butter

1 small shallot, minced

zest of 1/2 orange

2 T Dijon

1 sprig fresh tarragon

pinch salt



Heat oven 400˚ Convection

Season the chicken with dry rub and let is absorb flavors for at least 1 hour.

Set three bowls for breading procedure.

One with Flour

One with eggs, cream and salt

Once with Bread Crumb and Oats

Dip chicken in one at a time to bread.

Spray coat both sides of chicken then place on a foil line baking sheet. Put  into oven on the center rack.

After 8 minutes turn chicken over and continue cooking for 8 minutes or until firm. Do not drain pan. Set aside to service

For sauce, heat butter in pan, add shallots and cook to translucent. Add wine, drippings from chicken pan and reduce in half. Whisk in Dijon and cook to thicken. Season with zest, tarragon and salt.

Add to chicken and enjoy!


Apple Fool

I whipped this one up on April 1st for April Fools Day. Yes this post is a bit late, but this dessert is great anytime.

It is a great way to use up some fruit with a bit of whipped heavy cream.

 Okay I didn’t get a proper photo of it. It is best to display it in a clear glass like a parfait. I Added a little fill to it by way of a simple apple cake.

If you have the time, caramelize the apples with some butter and brown sugar, in this recipe I used a prepared apple jam.

It tasted better than it looks. This shot is from a sampling.


One large Granny Smith, peeled & diced small

1/2 pint sour cream

1/4 cup heavy cream

1/2 tsp vanilla (the real stuff)

Salt – a sprinkle

Apple Jelly, ( I used Stonewall Kitchen’s Cinnamon Apple Jelly)

Cinnamon, a dash


1/2 cup cake flour

3/4 cup wheat flour

2 tsp baking powder

1/2 tsp salt

1 egg, beaten

2 tablespoon sour cream

2 tablespoons butter, melted

3 tablespoons Agave or Honey

1/2 cup milk



Using a mixer with a paddle or a large bowl, mix flours with baking powder and salt. In a separate bowl combine egg, milk, agave and sour cream. Slowly mix wet ingredients into dry and then add melted butter.

Bake in a 8″ buttered pan in a 350˚ oven for 22 minutes or until a tooth pix comes out dry.


Whip heavy cream to stiff, then fold in sour cream and vanilla. Fold in grated apple & salt.

Serve in a glass. Layer the cream mix then a piece of cake cut in small pieces and top with cream mixture along with a dash of cinnamon.