Panko Crusted chicken with corn hash

Photo by Karen B.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

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

Directions

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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