Add oats to food processor and pulse. Stop when the oats resemble a flaky, textured flour.
In a large mixing bowl, combine oats with the breading seasonings.
Pound the chicken breasts flat if you have not done so already. (To flatten, place chicken breasts on a cutting board, cover with plastic wrap, and use the flat side of a meat mallet to evenly pound each piece to ¼ inch thick).
Crack eggs into a medium bowl and whisk until blended.
Time to dredge the pounded chicken: dip each breast in the whisked eggs, followed by the oat mixture. Coat well. Continue until all chicken breasts are coated.
Preheat large sauté pan to medium-high heat. Working in batches, add oil to pan and cook chicken breast 4 minutes per side and finish in oven if needed. Cook until internal temperature of chicken reaches 165 degrees.
Enjoy! Serve as a main dish or salad topper.