First, Bring 2 1/4 cups of chicken or veg stock to a boil over high heat. Add cup of steel cut oats. Now reduce heat, cover and simmer 20-25 minutes until most of the liquid is absorbed.
Butterfly a boneless and skinless chicken breast, by by laying the breast on the cutting board with the smooth side down. Locate the small inner fillet, called the tender, and remove it by cutting away any connective tissue. Turn the breast over and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half width-wise almost to the other edge. Keep that edge intact and open the breast along the “fold.”
Next cover a cutting board with plastic wrap. Lay down the butterflied breast, fold it open, and cover it with another sheet of plastic wrap. This will prevent any unnecessary raw chicken contamination as you pound the chicken. With the smooth side of a mallet, gently pound out the chicken until the desired thickness is achieved. For a more even thickness, pound the breasts in a “down and away” motion.
Spritz them with olive oil and sprinkle a bit of salt on them. Lay them on your preheated grill and cook until juices run clear.
FYI – You can cook the chicken breast any way you want – we’re fans of grill marks, somehow it just makes the chicken even more delish!
When oats and chicken are cooked, remove from heat; let oats stand covered 5 minutes and let the chicken “rest”. In a large serving bowl, add a TBS of flax seed, 1/3 cup of raw pumpkin seeds, and a TSP of cinnamon. Now (VERY GENTLY!) stir in the berries. Serve it to yourself hot, and let your dog’s meal cool down. Just be sure to drizzle about a TBS of raw honey over each serving
Note: This recipe is not meant to replace a balanced diet for your dog. It is advisable to consult with a canine nutritionist or vet before feeding any new foods to your dog.