Corn-Crisped Chicken and Potato Dinner

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  • 20|min prep time
  • 60|min total time
  • 12 ingredients
  • 4 servings

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

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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