Crumbed Chicken With Potato Wedges


Make and share this Crumbed Chicken With Potato Wedges recipe from

Recipe From

Provided by ImPat

Time 40m

Yield 2 serving(s)

Categories Chicken Breast


  • Preheat oven to 210C (fan forced).
  • Line 2 baking trays with baking paper and put potato on one of the trays and spray with cooking spray and bake for 15 minutes.
  • Meanwhile put flour on a small plate and put egg white and milk in a shallow bowl and whisk until combined and put breadcrumbs on another plate.
  • Dip chicken in flour, shaking off excess and the dip into egg mixture, then into the breadcrumbs and then put on a plate.
  • Heat oil in a large non-stick frying pan on a medium and add chicken and cook on each side for 1 to 2 minutes or until golden brown.
  • Transfer the chicken to the second baking tray and add to the oven and cook for 8 to 10 minutes or until the chicken is cook through and the potato wedges are golden brown.
  • Put the salad leaves, carrot, capsicum and mung beans in a bowl and toss together.
  • Serve the chicken and potato wedges with the lemon wedges and salad.

Crumbed Chicken With Potato Wedges image

Number Of Ingredients: 13


  • 300 g baby potatoes (chats cut into wedges)
  • cooking spray (olive oil)
  • 1 tablespoon plain flour
  • 1 egg white (from 50 gram egg)
  • 1 tablespoon skim milk
  • 30 g panko breadcrumbs (breadcrumbs 1/2 cup)
  • 2 (150 g) skinless chicken breast halves (trimmed of fat)
  • 2 teaspoons olive oil
  • 45 g mixed salad greens (3 cups)
  • 1 carrot (small cut into sticks)
  • 1/2 red capsicum (small cut into strips bell pepper)
  • 30 g mung beans (1/3 cup)
  • lemon wedge (to serve)


I grow herbs and dry them for use all year. Knowing that the rosemary and thyme are from our garden makes this cozy roast chicken dinner even better. -Tanya Borkholder, Milford, Indiana

Recipe From

Provided by Taste of Home

Time 40m

Yield 4 servings.

Categories Dinner


  • Preheat oven to 450°. Cut each potato lengthwise into 12 wedges; toss with oil and steak seasoning. Arrange in a single layer in a greased 15x10x1-in. baking pan. Roast on a lower oven rack 30-35 minutes or until tender and lightly browned, turning occasionally., Place chicken in a large bowl. In a small bowl, mix remaining ingredients; add to chicken and toss to coat. Transfer to a rack in a broiler pan, skin side up. Place on an oven rack above potatoes; roast 30-35 minutes or until a thermometer inserted in chicken reads 170°-175°. Serve with potato wedges.

Roasted Chicken with Potato Wedges image

Number Of Ingredients: 12


  • 2 large potatoes (about 1-1/2 pounds)
  • 2 teaspoons olive oil
  • 2 teaspoons Montreal steak seasoning
  • 4 bone-in chicken thighs
  • 4 chicken drumsticks
  • 1 tablespoon hot water
  • 2 teaspoons butter
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper


Easy one-pan dinner that pairs chicken with corn and potatoes. If you use thick pieces of chicken, you'll need to cook the chicken along with the potatoes and corn. If you use a thinner cut, you'll have browned potatoes and corn with just perfect chicken.

Recipe From

Provided by FrackFamily5 CA->CT

Time 50m

Yield 4

Categories Meat and Poultry Recipes,Chicken,Chicken Breast Recipes


  • Preheat the oven to 375 degrees F (190 degrees C).
  • Add potatoes, olive oil, and seasoned salt to a resealable plastic bag. Seal and toss to coat. Arrange potatoes on one third of a sheet pan.
  • Combine corn, onion, and butter in a bowl. Mix well so butter is incorporated all the way through. Spray the other side of the sheet pan with cooking spray and add the corn mixture, leaving space for chicken breasts.
  • Bake potatoes and corn in the preheated oven for 15 minutes.
  • Meanwhile, season chicken with salt and pepper on both sides. Mix mayonnaise, mustard, and honey together. Place bread crumbs in a separate bowl. Dip chicken in the honey mustard mixture, then dredge in the bread crumbs.
  • Remove sheet pan from the oven. Toss the corn mixture and flip the potatoes. Spray the center of the pan with cooking spray and add the chicken breasts.
  • Continue baking until chicken is no longer pink in the center, about 20 minutes.

Honey Mustard Chicken Sheet Pan Dinner with Potatoes and Corn image

Number Of Ingredients: 13


  • 4 Yukon Gold potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon seasoned salt
  • 1 (10 ounce) package frozen corn
  • 1 small onion, chopped
  • 2 tablespoons salted butter, melted
  • 1 serving cooking spray
  • 4 thinly sliced chicken breasts
  • 1 pinch salt and ground black pepper to taste
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 cup seasoned bread crumbs


These make for a great side dish. They are spicy and crispy yet fluffy in the middle. They go with everything.

Recipe From

Provided by Allrecipes

Time 1h10m

Yield 6

Categories Side Dish,Potato Side Dish Recipes,Roasted Potato Recipes


  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
  • Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
  • Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

Crispy Potato Wedges image

Number Of Ingredients: 8


  • 2 tablespoons paprika
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 large potatoes, cut into wedges
  • 1 cup bread crumbs


I made these for dinner last night and thought they were excellent. I caught the crab, but you could use canned or imitation I guess

Recipe From

Provided by JustJanS

Time 45m

Yield 2 serving(s)

Categories Chicken Breast


  • Mix together first 7 ingredients. Refrigerated about 20 minutes to firm up the mixture.
  • Cut a slit in longest side of chicken fillet, lay open and fill with half the mixture,.
  • Press edges together to seal.
  • Carefully coat each side of breast in seasoned flour, shake excess off.
  • Dip into egg, then into the crumbs, pressing gently to coat.
  • Refrigerate 30 minutes.
  • Heat oven to 200°C.
  • Pour oil into a shallow pan. Place the chicken breast in serving side down, coat in oil and turn over.
  • Bake 20-25 minutes or until cooked through but still juicy.

Crab Stuffed, Crumbed, Chicken image

Number Of Ingredients: 13


  • 3/4 cup crabmeat
  • 1/3 cup cream cheese, softened
  • 1 green onion, very finely sliced
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 lemon, zest of
  • salt & freshly ground black pepper
  • 2 skinless chicken breast fillets
  • 1/4 cup flour, seasoned with
  • salt and pepper
  • 1 egg, whisked with 1 tablespoon water
  • 3/4 cup breadcrumbs
  • 3 tablespoons oil

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