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
prep time30 Min
cook time45 Min
ground red pepper (cayenne)
corn flake crumbs
bone-in skinless chicken breast halves
russet or idaho baking potatoes, unpeeled, cut into 1-inch cubes
red or green bell pepper, seeded, cut into 1x1/2-inch pieces
onion, cut into 8 wedges
grated parmesan cheese
How To Make
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.
Place 1 crumb-coated chicken breast half in each corner of a sprayed 15x10x1-inch baking pan.
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.
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.
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