12 sage leaves, chopped or 12 tablespoon dried sage, crumbled
4 large chicken breasts (8 if small)
6 tablespoons porridge oats
3 tablespoons olive oil
2 tablespoons Dijon mustard or 2 tablespoons french-style mustard
salt & freshly ground black pepper
Preheat the grill till sizzling hot. (You can also use a buttered heavy-bottomed frying pan). Combine the chopped sage leaves with oats, olive oil, mustard, salt and pepper, mix well. Flatten chicken pieces to uniform thickness with a meat mallet or the bottom of a heavy frying pan. Coat the pieces with the herbed oat mixture. Grill each escalope for 3-4 minutes on each side, or until cooked through. Serve with steamed green beans and mashed potatoes.