Dip chicken in buttermilk--a natural tenderizer--then coat with a corn-flake crust and roast with potatoes and peppers.
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.
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