This time of the year, with Spring in the air, many people are frantically trying to lose weight. Whether that be for an upcoming event, to fit into that perfect swimsuit or to live a healthier lifestyle, healthy eating is a huge part of the big picture. 

This week I am going off track a little. Instead of a sweet, tempting dessert, I am giving you a healthy supper option. We all know there is nothing healthy about fried chicken. And for those of you who don't know me, fried chicken was my weakness! So, of course I am only human and there are times that I still crave fried chicken. Knowing all the bad fats within it and facts about it I created a great recipe for baked chicken. You get the crispyness of fried chicken without the guilt!

Each weekend, usually Sunday mornings, I prepare healthy meals for my family for the entire week. Here is one such recipe I prepared this week.

Baked Chicken & Potaotes

  • 1/3 cup skim milk
  • 1 tsp salt
  • 1/4 tsp chili powder
  • 2/3 cup corn flake crumbs
  • 4 skinless, boneless chicken breasts
  • 4-6 large red potatoes, unpeeled, cut into small pieces
  • 1 onion, chopped
  • 2 tbsp parmesan flavoured bread crumbs
  • 1/2 tsp paprika
  • 2 tbsp margarine, melted 

Heat oven to 400°F. Spray a 15x10 baking dish with nonstick cooking spray. In a shallow bowl or plate combine the milk, salt and chili powder. Mix well. Place cornflake crumbs in another bowl. Dip chicken in milk mixture and then coat with cornflake crumbs. Place in baking dish on one side. 

In a large bowl, combine the potatoes and onion. Sprinkle with bread crumbs and paprika. Toss to evenly coat. Place in other end of baking dish and drizzle melted margarine over them. Bake at 400°F for 40-50 minutes until chicken is cooked and potatoes are tender. Stir the potatoes at the halfway mark.

Note: The bread crumbs I used can be found in the grocery store among soups and rices. The margarine should be the lighter version. I used an olive oil blend with Omega 3. You can use chicken breasts with the bone-in or other types of chicken. Just remember to remove the skin as that is where most of the fat is contained within chicken. White meat is also a healthier option than the dark. Enjoy!

What do you think?
You said you prepare your meals on the weekend for the upcoming week......for this particular dish, did you prepare, then freeze or just refrigerate? I am just curious in case this dish was not scheduled to be used say until Wed or Thurs? Thanks....looks very yummy BTW!
Jackie Osmond


Mom, wife, baker, cook and lover of every cookie cutter and kitchen gadget there is, that's me!