1 1/4 c. oats (uncooked)
1 1/4 tsp. basil
1 tsp. paprika
1/2 tsp. oregano
1/2 tsp. thyme
1/4 tsp. garlic powder
2 whole chicken breasts, boned, skinned, split
1/4 c. milk
1/4 c. butter, melted
8 oz. can tomato sauce
1/2 c. sliced green onions

Heat oven 425 degrees. Place oats in blender container, cover; blend about 1 minute. Cut chicken breast in 1 inch strips, coat chicken in combined ground oats, 1 teaspoon basil and spices; dip into milk, then again into oat mixture.

Place in 15x10 inch pan and drizzle with butter. Bake 25 to 30 minutes or until tender.

Combine sauce, onions and 1/4 teaspoon basil, heat through and serve with chicken as a dip.