Panko Crusted chicken with corn hash
By á-4761
Ingredients
- 1.25 C low fat buttermilk
- 0.5 teaspoon paprika
- 0.5 teaspoon ground red pepper
- 2 skinless, boneless chicken breasts, cut in half lengthwise
- 4 ears yellow corn with husks
- 1 tablespoon chopped fresh flat leaf parsley
- 1 teaspoon fresh lemon juice
- 1 cup panko
- 3/8 teaspoon kosher salt
- 3 center cut bacon slices, chopped
- 1 tablespoon olive oil
- 3 thinly sliced green onions
- 2 bottled toasted red bell peppers chopped
- 1 tablespoon bottled toasted red bell pepper liquid
Details
Cooking time 50mins
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat oven to 400°.
2. Combine 1 cup buttermilk, 1/4 teaspoon paprika, and 1/4 teaspoon ground red pepper in a large zip-top plastic bag. Add chicken; seal bag, and marinate in refrigerator 30 minutes, turning bag occasionally.
3. Place corn directly on oven rack. Bake at 400° for 30 minutes. Cool slightly; remove husks and silks. Cut kernels from ears of corn, and place in a large bowl; discard corn cobs.
4. Combine remaining 1/4 cup buttermilk, parsley, and lemon juice in a bowl.
5. Combine remaining 1/4 teaspoon paprika, remaining 1/4 teaspoon ground red pepper, and panko in a shallow dish. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Dredge chicken in panko mixture.
6. Place bacon in a large nonstick skillet over medium heat; cook 8 minutes or until crisp. Remove bacon from pan with a slotted spoon; set aside. Add oil to drippings in pan. Add chicken; cook 4 minutes on each side or until golden brown and done.
7. Combine remaining 1/8 teaspoon salt, corn, bacon, green onions, roasted red peppers, and red pepper liquid in a large bowl. Divide corn mixture evenly among 4 plates; top each with 1 chicken cutlet. Drizzle with buttermilk dressing.
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