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Prep 25min
Total50min
Servings6
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Ingredients
Chicken
1 1/2
cups Total Corn Flakes® cereal, crushed (3/4 cup)
1
egg white
1
teaspoon water
6
boneless skinless chicken breast halves (about 1 1/2 lb)
1
teaspoon dried Cajun seasoning
Roasted Vegetables
2
medium red, orange and/or yellow bell peppers, cut into 1/2-inch-long strips
1
medium sweet onion (Maui, Texas Sweet or Walla Walla), cut into thin wedges
1
bag (14 oz) frozen whole green beans
1
teaspoon dried Cajun seasoning
1/4
teaspoon salt
1
tablespoon olive oil
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Steps
1
Heat oven to 450°F. Line 13x9-inch pan with foil; spray with cooking spray. Spray another 13x9-inch pan with cooking spray.
2
In small bowl, place crushed cereal. In another small bowl, beat egg white and water until frothy. Dip chicken breast halves into egg white mixture; sprinkle with Cajun seasoning. Roll chicken in cereal to coat; place in foil-lined pan.
3
In second pan, toss all roasted vegetable ingredients to coat.
4
Place both pans in oven; bake 18 to 23 minutes, stirring vegetables once halfway through baking time, until chicken is fork-tender and juices run clear and vegetables are crisp-tender.
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Oven "frying" the chicken in this recipe gives a nice crispy texture, without the added fat of traditional deep-frying.
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