1 (4 oz.) can whole green chilies
1 3/4 c. quick-cooking oats, uncooked
1 tbsp. paprika
1 tsp. salt
3/4 tsp. chili powder
3/4 tsp. ground cumin
1 (3 1/2 lb.) broiler-fryer, cut up
4 tbsp. (1/2 stick) butter

ABOUT 50 MINUTES BEFORE SERVING: Preheat oven to 425 degrees. In blender at low speed, blend green chilies with their liquid and 2 tablespoons of water until smooth. Pour chili puree into pie plate. On waxed paper, combine oats, paprika, salt, chili powder, and cumin. Dip chicken pieces in green chili puree, then coat well with oat mixture.

Place chicken pieces on rack in large open roasting pan. In small saucepan, melt butter. With pastry brush, dab chicken pieces with melted butter. Bake chicken 35 to 40 minutes until chicken is golden brown and fork tender. Makes 4 servings.