Cajun Oven-Fried Chicken and Roasted Vegetables


1 1/2 cups corn flakes
1 large egg white
1 teaspoon water
1 1/2 pounds chicken breast, no skin
2 teaspoon Cajun seasoning (split)
2 medium red, orange and/or yellow bell peppers, cut into 1/2 wide strips
1 medium sweet onion (Maui, Texas sweet, or Walla Walla) cut into wedges
1 bag (14 ounces) frozen whole green beans
1 tablespoon olive oil
1/8 teaspoon salt

1. Heat oven to 450°F. Line 13×9-inch pan with foil; spray with cooking spray. Spray another 13×9-inch pan with cooking spray.

2. Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Place crushed cereal in small bowl. In another small bowl, beat egg white and water with fork until frothy.

3. Dip chicken breasts into egg white mixture; sprinkle with 1 teaspoon Cajun seasoning. Roll chicken in cereal to coat; place in foil-lined pan. In second pan, toss remaining ingredients (vegetables, olive oil, remaining cajun seasoning, and salt) to coat.

4. Place both pans in oven; bake 18 to 23 minutes, stirring vegetables once halfway through baking time, until juice of chicken is clear when center of thickest part is cut (170� F) and vegetables are crisp-tender.