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.

  • 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
  • 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.
  • 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.
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