Heat the rapeseed oil in a large frying pan and fry the chicken for 4-5 minutes. Add the vegetables and cook for a further 1-2 minutes. Add the pasta sauce, bring to the boil and simmer for 2-3 minutes until the chicken is cooked throughout, with no pink showing. Transfer to a heatproof serving dish.
Mix together the oats and breadcrumbs and sprinkle over the chicken, place under a preheated grill for 1-1½ minutes until golden. Serve with wholegrain bread and fresh vegetables.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.