Corn-Crisped Chicken and Potato Dinner

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

Minutes

Total Time

1:00

Hr:Mins

Makes

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1/4 of Recipe)
  • Calories 385
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 6g,),
  • Cholesterol 90mg;
  • Sodium 830mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 4g,
    • Sugars 6g),
  • Protein 32g;
Percent Daily Value*:
    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.