Saturday, 4 January 2014

Corn-Crisped Chicken and Potato Dinner


Prep Time: 20min
Total Time: 60min
Servings: 4


Ingredients

1/3
cup buttermilk
1
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
2/3
cup corn flake crumbs
4
bone-in skinless chicken breast halves
4
medium baking potatoes, unpeeled, cut into 1-inch cubes
1
red or green bell pepper, seeded, cut into 1x1/2-inch pieces
1
medium onion, cut into 8 wedges
2
tablespoons grated Parmesan cheese
1/2
teaspoon garlic powder
1/2
teaspoon paprika
2
tablespoons butter or margarine, melted

Directions

  • 1Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray.
  • 2In shallow bowl, combine buttermilk, salt and ground red pepper; mix well. Place corn flake crumbs in another shallow bowl. Dip chicken in buttermilk mixture; coat with crumbs. Place crumb-coated chicken breast halves in corners of sprayed pan.
  • 3In large bowl, combine potatoes, bell pepper and onion. Sprinkle with cheese, garlic powder and paprika; toss to coat evenly. Place in center of baking pan. Drizzle butter over chicken and vegetables.
  • 4Bake at 400°F. for 30 to 40 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring vegetables once halfway through baking.

    Expert Tips

    Orange or yellow bell pepper can be substituted for red or green, or use any combination of colored peppers.
    Each serving of our oven-baked "fried" chicken contains about 20 less grams of fat than just one piece of typical take-out fried chicken breast.
    Accompany this one-dish meal with a crisp green salad and fresh baked Pillsbury® Breadsticks.


    Source:  www.Bettycrocker.com

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