"Fried" Chicken & Potatoes

Servings: 6 Prep 15 mins Bake 425°F 30 mins

Ingredients

Potatoes:
  • 1 large egg white
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 all-purpose potatoes with skins, scrubbed, cut into long thin wedges
  • 2 large sweet potatoes with skins, scrubbed, cut into long thin wedges
  • 1/2 cup packaged corn bread stuffing, crushed
Chicken:
  • 1/2 cup low-fat plain yogurt
  • 1 tablespoon spicy brown or Dijon-style mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 skinless, boneless chicken breast halves (1-1/2 pounds total), each cut into quarters
  • 1 1/4 cups packaged corn bread stuffing, crushed
  • 1 teaspoon dried thyme

Make It

1. Heat oven to 425 degrees F. Coat 2 large baking sheets with cooking spray.

Potatoes:

2. Beat egg white slightly in large bowl. Stir in thyme, salt and pepper. Add all-purpose potatoes and sweet potatoes; toss to coat. Sprinkle stuffing crumbs over potatoes; toss to coat. Place in single layer on prepared baking sheet.

3. Bake in 425 degrees F oven 10 minutes.

Chicken:

4. While potatoes are baking, stir together yogurt, mustard, lemon juice, salt and pepper in large bowl. Add chicken; turn to coat.

5. Combine stuffing crumbs and thyme in pie plate. Add chicken, one piece at a time; roll in crumbs to stick. Transfer to prepared baking sheet. Lightly coat chicken with cooking spray.

6. After potatoes have cooked 10 minutes, add chicken to 425 degrees F oven. Bake both potatoes and chicken 20 minutes or until chicken is golden brown and potatoes are crispy.

7. To crisp chicken if desired, broil for 3 minutes.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 344, Fat, total (g): 8, chol. (mg): 64, sat. fat (g): 2, carb. (g): 38, fiber (g): 4, pro. (g): 29, sodium (mg): 706, Percent Daily Values are based on a 2,000 calorie diet.