CORN-CRISPED CHICKEN AND POTATO DINNER

Ellen Bales

By
@Starwriter

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


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Comments:

Serves:

4

Prep:

30 Min

Cook:

45 Min

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #crispy, #Succulent