1 1/3 lb. (4 med.) potatoes
3 T. water
1 c. corn flake crumbs
8 (about 4 1/2 oz. ea.) skinned chicken thighs
1 tsp. dried sage or tarragon
1 tsp. salt
1 tsp. pepper
1/2 c. prepared barbeque sauce
1/4 c. honey
1/4 c. prepared yellow mustard
Heat oven to 375°. Pierce potatoes with tines of forks; microwave on HIGH 8 minutes. Meanwhile, in shallow dish beat egg with water; place corn flake crumbs in another shallow dish. Dip chicken pieces into egg, then crumbs, to coat completely. Coat rimmed baking sheet with vegetable cooking spray; place chicken on sheet. Cut potatoes into 1-inch chunks; place on sheet with chicken. Coat potatoes with cooking spray; sprinkle with sage. Season chicken and potatoes with salt and pepper. Bake about
40 minutes, until juices run clear when chicken is pierced and potatoes are golden brown. Meanwhile, to make sauce: In bowl, mix barbeque sauce, honey and yellow mustard. Serve chicken and potatoes with sauce for dipping.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Corn on the Cob, Rolls, Apple Crisp.
Nutritional Information Per Serving: 480 calories, 12 gm fat, 135 mg cholesterol, 1300 mg sodium, 62 gm carbohydrate, 3 gm fiber, 30 gm protein.