Recipe - Moms Crispy Chicken And Potatoes

1 1/3 pound (4 medium) potatoes
1 Egg
3 tablespoon Water
1 cup Corn flake crumbs
8 Skinned chicken thighs
(about 4 One half ounces each)
1 teaspoon Dried sage or tarragon
1 teaspoon Salt
1 teaspoon Pepper
One half cup Prepared barbecue sauce
One fourth cup Honey
One fourth cup Prepared yellow mustard

Heat oven to 375 degrees. Pierce potatoes with tines of fork; 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 1inch 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 barbecue sauce, honey and
yellow mustard. Serve chicken and potatoes with sauce for dipping.

NOTE: Microwave cooking times are based on a 700watt microwave. Adjust
cooking times to your own oven.

Menu: Corn on the Cob, Rolls, Apple Crisp

Nutritional Information Per Serving: 480 calories; 12 g fat; 135 mg
cholesterol; 1300 mg sodium; 62 g carbohydrate; 3 g fiber; 30 g protein.

Source: The Potato Board recipes@potatoes.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini