Tasty Oven-Fried Chicken and Potatoes

Bad picture, but delicious meal!

• 1 cup corn flakes, crushed to about 1/3 cup

• 1/3 cup Italian style bread crumbs

• 4 medium russet potatoes, unpeeled, each cut into g4 lengthwise wedges

• 1/2 cup Italian salad dressing

• 1 tablespoon grated Parmesan cheese

• 3 to 3 1/2 lb. cut -up frying chicken, skin removed if desired

• Coarse ground black pepper, if desired

1. Heat oven to 400 degrees. Line 15 x 10 x 1 baking pan with foil (we used cookie sheet). Spray foil with non-stick spray. In shallow bowl or pie pan, combine crushed cereal and bread crumbs; mix well.
2. Place potatoes in large resealable food storage plastic bag. Add salad dressing. Seal bag; turn to coat. Place potatoes in center of pan; sprinkle with Parmesan cheese.
3. Add chicken to salad dressing in bag; turn to coat. Remove chicken from marinade; coat with crumb mixture. Arrange, skin side up, on short sides of pan. (Chicken can be close together.) Sprinkle chicken and potatoes with pepper.
4. Bake at 400 degrees for 45-60 minutes or until chicken is fork-tender and juices run clear, and potatoes are fork tender.
   

Courtesy of Pillsbury Easy Meals

I used boneless, skinless chicken breasts, and Kraft Fat Free Zesty Italian dressing. The breasts were really large so I cut them into tender-like pieces before the marinade or coating. I improvised a bit on the bread crumbs and potatoes. We only had regular bread crumbs so I doctored them up a little with garlic and onion powder, Italian Seasoning and "Onion Onion " from Tastefully Simple. I used red potatoes rather than Russets. Didn't seem to make a difference. It was absolutely delicious!