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