| 1 | Heat oven to 375 degrees. |
| 2 | Pierce potatoes with tines of fork; microwave on high 8 minutes. |
| 3 | Meanwhile, in shallow dish beat egg with water; place corn flake crumbs in another shallow dish. |
| 4 | Dip chicken pieces into egg, then crumbs to coat completely. |
| 5 | Coat rimmed baking sheet with vegetable cooking spray; place chicken on sheet. |
| 6 | Cut potatoes into 1-inch chunks; place on sheet with chicken. |
| 7 | Coat potatoes with cooking spray; sprinkle with sage. |
| 8 | Season chicken and potatoes with salt and pepper. |
| 9 | Bake about 40 minutes until juices run clear when chicken is pierced and potatoes are golden brown. |
| 10 | Meanwhile, to make sauce: in bowl mix barbecue sauce, honey and yellow mustard. |
| 11 | Serve chicken and potatoes with sauce for dipping. |
| 12 | makes 4 servings |
| 13 | note: microwave cooking times are based on a 700-watt microwave. |
| 14 | Adjust cooking times to your own oven. |
| 15 | menu: corn on the cob, rolls, apple crisp |
| 16 | nutritional information per serving: 480 calories; 12 g fat; 135 mg cholesterol; 1300 mg sodium; 62 g carbohydrate; 3 g fiber; 30 g protein. |
| 17 | mm formatted by char |
