Saturday, August 16, 2008

Corn Crisped Chicken and Potato Dinner

Here is another family favorite. I use whatever veggies I have on hand.

1/3 cup buttermilk
1 tsp. salt
1/4 tsp. ground red pepper
2/3 cup corn flake crumbs
4 chicken breast halves
4 medium russet potatoes cut into 1 inch cubes
1 red or green bell pepper, seeded and chopped
1 medium onion cut into 8 wedges
2 Tbsp. grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. paprika
2 Tbsp. butter, melted

Heat oven to 400 degrees. Spray a 15x10 pan.

In a 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 breasts 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 margarine over chicken and vegetables.

Bake at 400 degrees for 30-40 minutes or until chicken is fork tender, stirring the veggies once halfway through baking.

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