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
2 Tablespoons butter or margarine, melted
1 Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray.
2 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.
3 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.4Bake 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.
on May. 2, 2012 at 10:11 AM