3/4 c. Ground Oat Flour
1 tbsp. snipped fresh dill or 1 tsp. dried dill weed
1/8 tsp. lemon pepper
1/4 c. egg substitute or 1 egg
1/4 c. water
3 chicken breasts, boned, skinned, and split
2 tbsp. soft vegetable oil
butter, melted

Heat oven to 375 degrees. Spray 13 x 9 inch baking pan with vegetable oil cooking spray or oil lightly. In shallow dish, combine ground oat flour, dill, and lemon pepper. In another shallow dish, combine egg substitute and water. Lightly pound chicken to even thickness between sheets of plastic wrap or wax paper. Coat with dry ingredients; shake off excess. Dip into egg mixture, then coat again with dry ingredients. Place in prepared pan. Drizzle butter evenly over chicken. Bake 35 minutes. 6 servings.

Ground Oat Flour: Place 1 cup Quaker Oats (quick or old fashioned, uncooked) in blender or food processor. Cover; blend about 1 minute, stopping blender occasionally to stir oats. 3/4 cup.