Oven Fried Chicken With Grilled Vegetables And Yogurt Sauce

• 1/4 cup cornstarch
• 1 None egg, lightly beaten
• 1/2 cup corn flake crumbs
• 1 lb chicken tenders
• 1 small yellow pepper, quartered and seeded
• 2 small red pepper, quartered abd seeded
• 2 medium zucchini, sliced lengthwise
• 1 medium eggplant, sliced
• 2 tbsp plain Greek yogurt
• 1 clove garlic, crushed
• 2 tbsp shredded basil leaves

1. Preheat oven to 425u0b0F. Line a baking pan with parchment paper. Place cornstarch, egg and crumbs in 3 separate shallow bowls. Lightly coat chicken in cornstarch; shake off excess. Dip in egg, then crumbs. Place chicken in a single layer on prepared pan. Spray generously with no stick cooking spray. Bake 15 mins or until golden brown and cooked through.
2. Meanwhile, preheat grill pan or large skillet on medium heat or preheat the grill to medium. Spray vegetables with cooking spray. Cook peppers, skin-side down, 5 mins or until blistered and blackened. Transfer pepper to a heatproof bowl; cover with plastic wrap. Let stand 5 mins (this helps lift skin). Peel, then slice.
3. Cook zucchini or eggplant, in batches, until browned and tender.
4. Whisk yogurt, garlic and basil in a small bowl. Arrange vegetables on a serving platter; drizzle with yogurt mixture. Serve salad topped with chicken.

cornstarch, egg, corn flake crumbs, chicken tenders, yellow pepper, red pepper, zucchini, eggplant, yogurt, clove garlic, basil

Taken from recipes-plus.com/api/v2.0/recipes/24786 (may not work)