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Corn-Crisped Chicken and Potato Dinner

(4)
  0 reviews
  • 20 min prep time
  • 60 min total time
  • 12 ingredients
  • 4 servings
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Dip chicken in buttermilk--a natural tenderizer--then coat with a corn-flake crust and roast with potatoes and peppers.

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
385
% Daily Value
Total Fat
11g
17%
Saturated Fat
6g
30%
Cholesterol
90mg
30%
Sodium
830mg
35%
Total Carbohydrate
40g
13%
Dietary Fiber
4g
16%
Protein
32g
32%
% Daily Value*:
Vitamin A
42%
42%
Vitamin C
62%
62%
Calcium
10%
10%
Iron
24%
24%
Exchanges:
2 1/2 Starch; 1 Vegetable; 3 Lean Meat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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