Oven-Fried Chicken with Potato Wedges and Green Sauce

• 4 skinless, boneless chicken breast halves
• 1 egg
• 2 tablespoons milk
• 1 cup crushed plain cornflakes
• 1 teaspoon celery salt
• 4 medium to large potatoes, scrubbed and each cut lengthwise into 4 wedges
• 3 tablespoons olive oil
• 2 cups fresh parsley leaves, preferably flat-leaf
• 2 green onions, trimmed and sliced crosswise, including some of the green tops
• 2 tablespoons drained capers
• 2 teaspoons white balsamic vinegar
• Kosher salt and freshly ground black pepper

1. Position the oven racks so that there is a rack in the center of the oven.
2. Preheat the oven to convection bake at 475F.
3. Cover a baking sheet with foil and coat with nonstick spray.
4. Rinse the chicken breasts and pat dry with paper towels.
5. Mix the egg and milk and place in a shallow pan.
6. Combine the cornflakes and celery salt in another shallow pan or plate.
7. Dip the chicken pieces first in the egg-milk mixture, then roll them in the cornflakes mixture.
8. Place on the prepared baking sheet.
9. Coat the potato wedges with 1 tablespoon of the olive oil.
10. Arrange skin side down around the chicken breasts on the baking sheet.
11. Roast them in the center of the oven for 15 to 20 minutes or until the potatoes are tender and lightly browned, and the chicken breasts are cooked.
12. Combine the parsley, green onions, capers, vinegar, and remaining 2 tablespoons olive oil in a blender or a food processor fitted with the steel blade.
13. Process until pureed.
14. Add salt and pepper to taste.
15. Serve each chicken breast with a spoonful of the sauce, surrounded by 4 potato wedges.

skinless, egg, milk, cornflakes, celery salt, potatoes, olive oil, parsley, green onions, capers, white balsamic vinegar, kosher salt

Taken from www.epicurious.com/recipes/food/views/oven-fried-chicken-with-potato-wedges-and-green-sauce-372476 (may not work)