Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, whisk the egg lightly. Add the shredded chicken, unseasoned chicken broth, and olive oil. Mix well until thoroughly combined.1 large Egg, 1 cup Cooked, Shredded Chicken Breast, 2 tablespoons Chicken Broth (Low Sodium, Unseasoned), 1 tablespoon Olive Oil
- Gradually add the whole wheat flour and oats to the wet mixture. Stir until a sticky dough forms.1/2 cup Whole Wheat Flour, 1/4 cup Oats (Rolled or Quick)
- Gently fold in the finely chopped fresh parsley until evenly distributed throughout the dough.1/4 cup Parsley (Fresh, Finely Chopped)
- Drop rounded tablespoons of the dough onto the prepared baking sheet. You can gently flatten each dollop with the back of a spoon if you prefer thinner biscuits.
- Bake for 18-20 minutes, or until the edges are lightly golden brown and the biscuits are firm to the touch.
- Remove from the oven and let the biscuits cool completely on the baking sheet before offering them to your dog. This ensures they are safe to eat and will become nice and crisp.
Notes
Store in an airtight container in the refrigerator for up to 5-7 days, or freeze for up to 2-3 months.
