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
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

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Directions

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.