Best Corn Crisped Chicken And Potato Dinner Recipes

CORN-CRISPED CHICKEN AND POTATO DINNER

Corn-Crisped Chicken and Potato Dinner image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 385, Carbohydrate 40 g, Cholesterol 90 mg, Fiber 4 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1/4 of Recipe, Sodium 830 mg, Sugar 6 g

CORN-CRISPED CHICKEN AND POTATO DINNER

CORN-CRISPED CHICKEN AND POTATO DINNER image

A complete dinner in one pan--that's my idea of a great recipe. All you need to go with this would be a salad and some rolls. Easy as can be! Recipe & photo: Pillsbury.com

Provided by Ellen Bales

Categories Chicken

Time 1h15m

Number Of Ingredients 12

Ingredients

1/2 c buttermilk
1 tsp salt
1/4 tsp ground red pepper (cayenne)
1 c corn flake crumbs
4 bone-in skinless chicken breast halves
4 medium russet or idaho 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 Tbsp grated parmesan cheese
1/2 tsp garlic powder
1/2 tsp paprika
3 Tbsp butter, melted

Steps:

1. In a shallow dish, combine buttermilk, salt and ground red pepper; mix well. Place corn flake crumbs in another shallow dish. Dip chicken into buttermilk mixture; coat mixture with crumbs.
2. Place 1 crumb-coated chicken breast half in each corner of a sprayed 15x10x1-inch baking pan.
3. In a 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. Pour butter over chicken and vegetables.
4. Bake in a preheated 400-degree oven for 45 to 55 minutes or until chicken is fork tender, its juices run clear, and potatoes are tender, stirring vegetables once halfway through baking.