For the chicken: Coat a 25cm x 9cm baking dish with cooking spray or some olive oil and set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in the prepared baking dish. Drizzle with butter. Bake, uncovered, at 190C for 45-50 minutes or until the chicken is cooked.

For the gruyere sauce:

Warm milk in a saucepan. Melt the butter in a small heavy saucepan over medium heat and gradually whisk in flour. Cook 1 minute, whisking constantly. Gradually whisk in warm milk. Cook over medium heat, whisking constantly, 3 to 5 minutes or until thickened and bubbly. Remove from heat and whisk in cheese, salt, and pepper.

Serve the chicken strips with the gruyere sauce on the side!