Image by stu_spivack via Flickr

Oat-Encrusted Chicken

Prep: 5 minutes

Grill: 6-8 minutes

Makes: 4 servings

12 sage leaves, chopped, or 1/2 tbsp dried sage, crumbled

6tbsp porridge oats

3tbsp olive oil

2tbsp Dijon or French-style mustard

Freshly ground pepper to taste

4 large chicken breasts or deboned thighs (8 if small)

1. Preheat the grill till sizzling hot. (You can also use a buttered heavy-bottomed pan, preferably a cast-iron one, to pan-fry the pieces on the stove.)

2. Chop sage leaves and combine with oats, olive oil, mustard and pepper, mix well.

3. Flatten chicken pieces if not of uniform thickness. Place in a sturdy plastic bad and pound lightly with a meat mallet or your traditional spice-grinding stone. Coat with the herbed oat mixture. Grill each escalope for 3-4 minutes on each side, or until cooked through – pierce with a skewer through the meatiest part to check that juices are running clear.

4. Serve with steamed green beans and mashed potatoes.