Oven-Fried Chicken with Potato Wedges and Green Sauce

Name: Oven-Fried Chicken with Potato Wedges and Green Sauce
Yield: makes 4 servings
Ingredients: 4 skinless, boneless chicken breast halves; 1 egg; 2 tablespoons milk; 1 cup crushed plain cornflakes; 1 teaspoon celery salt; 4 medium to large potatoes, scrubbed and each cut lengthwise into 4 wedges; 3 tablespoons olive oil; 2 cups fresh parsley leaves, preferably flat-leaf; 2 green onions, trimmed and sliced crosswise, including some of the green tops; 2 tablespoons drained capers; 2 teaspoons white balsamic vinegar; Kosher salt and freshly ground black pepper

December 9, 2011

You can double or triple this recipe, although you probably won’t need to increase the egg mixture until the recipe is quadrupled.

Recipe information

Yield
makes 4 servings

Ingredients

4 skinless, boneless chicken breast halves

1 egg

2 tablespoons milk

1 cup crushed plain cornflakes

1 teaspoon celery salt

4 medium to large potatoes, scrubbed and each cut lengthwise into 4 wedges

3 tablespoons olive oil

2 cups fresh parsley leaves, preferably flat-leaf

2 green onions, trimmed and sliced crosswise, including some of the green tops

2 tablespoons drained capers

2 teaspoons white balsamic vinegar

Kosher salt and freshly ground black pepper

Preparation

Step 1
Position the oven racks so that there is a rack in the center of the oven. Preheat the oven to convection bake at 475°F. Cover a baking sheet with foil and coat with nonstick spray.
Step 2
Rinse the chicken breasts and pat dry with paper towels.
Step 3
Mix the egg and milk and place in a shallow pan. Combine the cornflakes and celery salt in another shallow pan or plate. Dip the chicken pieces first in the egg-milk mixture, then roll them in the cornflakes mixture. Place on the prepared baking sheet.
Step 4
Coat the potato wedges with 1 tablespoon of the olive oil. Arrange skin side down around the chicken breasts on the baking sheet. Roast them in the center of the oven for 15 to 20 minutes or until the potatoes are tender and lightly browned, and the chicken breasts are cooked.
Step 5
Combine the parsley, green onions, capers, vinegar, and remaining 2 tablespoons olive oil in a blender or a food processor fitted with the steel blade. Process until pureed. Add salt and pepper to taste.
Step 6
Serve each chicken breast with a spoonful of the sauce, surrounded by 4 potato wedges.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

TagsFried Chicken Chicken Breast Chicken Poultry Potato Root Vegetable Vegetable Parsley Herbs & Spices Main Dinner Nut Free Easy Weeknight Meals Sheet-Pan Dinners Roast Food Processor Blender Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes