Oven-Fried Chicken with Potato Wedges and Green Sauce Recipe

Name: Oven-Fried Chicken with Potato Wedges and Green Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

1
Position the oven racks so that there is a rack in the center of the oven.
2
Preheat the oven to convection bake at 475F.
3
Cover a baking sheet with foil and coat with nonstick spray.
4
Rinse the chicken breasts and pat dry with paper towels.
5
Mix the egg and milk and place in a shallow pan.
6
Combine the cornflakes and celery salt in another shallow pan or plate.
7
Dip the chicken pieces first in the egg-milk mixture, then roll them in the cornflakes mixture.
8
Place on the prepared baking sheet.
9
Coat the potato wedges with 1 tablespoon of the olive oil.
10
Arrange skin side down around the chicken breasts on the baking sheet.
11
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.
12
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.
13
Process until pureed.
14
Add salt and pepper to taste.
15
Serve each chicken breast with a spoonful of the sauce, surrounded by 4 potato wedges.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 skinless, boneless chicken breast halves, 1 egg, 2 tablespoons milk, 1 cup crushed plain cornflakes, and more.

Yes, Oven-Fried Chicken with Potato Wedges and Green Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Fried Chicken with Potato Wedges and Green Sauce

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