| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Main dish, Poultry, Side dish |
4 |
Servings |
INGREDIENTS
| 1 1/3 |
lb |
4 medium potatoes |
| 1 |
|
Egg |
| 3 |
T |
Water |
| 1 |
c |
Corn flake crumbs |
| 8 |
|
Skinned chicken thighs |
|
|
about 4 1/2 ounces each |
| 1 |
t |
Dried sage or tarragon |
| 1 |
t |
Salt |
| 1 |
t |
Pepper |
| 1/2 |
c |
Prepared barbecue sauce |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Prepared yellow mustard |
INSTRUCTIONS
Heat oven to 375 degrees. Pierce potatoes with tines of fork;
microwave on HIGH 8 minutes. Meanwhile, in shallow dish beat egg with
water; place corn flake crumbs in another shallow dish. Dip chicken
pieces into egg, then crumbs to coat completely. Coat rimmed baking
sheet with vegetable cooking spray; place chicken on sheet. Cut
potatoes into 1-inch chunks; place on sheet with chicken. Coat
potatoes with cooking spray; sprinkle with sage. Season chicken and
potatoes with salt and pepper. Bake about 40 minutes until juices run
clear when chicken is pierced and potatoes are golden brown.
Meanwhile, to make sauce: In bowl mix barbecue sauce, honey and yellow
mustard. Serve chicken and potatoes with sauce for dipping. NOTE:
Microwave cooking times are based on a 700-watt microwave. Adjust
cooking times to your own oven. Menu: Corn on the Cob, Rolls, Apple
Crisp Nutritional Information Per Serving: 480 calories; 12 g fat;
135 mg cholesterol; 1300 mg sodium; 62 g carbohydrate; 3 g fiber; 30 g
protein. Source: The Potato Board <recipes@potatoes.com> From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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