Corn-Crisped Chicken and Potato Dinner

Dip chicken in buttermilk--a natural tenderizer--then coat with a corn-flake crust and roast with potatoes and peppers.

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  • prep time 20 min
  • total time 60 min
  • ingredients 12
  • 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray.
  • 2 In 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.
  • 3 In 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.
  • 4 Bake 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.
  • 1 Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray.
  • 2 In 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.
  • 3 In 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.
  • 4 Bake 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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
385
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
),
Cholesterol
90mg
90%;
Sodium
830mg
830%;
Total Carbohydrate
40g
40%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
42%;
Vitamin C
62%;
Calcium
10%;
Iron
24%;
Exchanges:
2 1/2 Starch; 1 Vegetable; 3 Lean Meat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.