Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing

By connieo

Use two 8-oz chicken breasts and cut each in half lengthwise to form 4 uniform cutlets. Bread all of your cutlets and get them in the pan in rapid succession so that they soak up fairly equal amounts of bacon flavor.

Ingredients

• 1 . 1 1/4 cups low-fat buttermilk, divided
• 2 . 1/2 tsp paprika, divided
• 3 . 1/2 tsp ground red pepper, divided
• 4 . 2 (8-oz) skinless, boneless chicken breast halves, each cut in half lengthwise
• 5 . 4 ears yellow corn with husks
• 6 . 1 Tbsp chopped fresh flat-leaf parsley
• 7 . 1 tsp fresh lemon juice
• 8 . 1 cup panko
• 9 . 3/8 tsp kosher salt, divided
• 10 . 3 center-cut bacon slices, chopped
• 11 . 1 Tbsp olive oil
• 12 . 3 thinly sliced green onions
• 13 . 2 bottled roasted red bell peppers, chopped (about 4 ounces)
• 14 . 1 Tbsp bottled roasted red bell pepper liquid

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400*.
2. Combine 1 cup buttermilk, 1/4 tsp paprika, and 1/4 tsp ground red pepper in a large zip-top plastic bag. Add chicken; seal bag, and marinate in refrigerator 30 min, turning bag occasionally.
3. Place corn directly on oven rack. Bake at 400* for 30 min. 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 tsp paprika, remaining 1/4 tsp ground red pepper, and panko in a shallow dish. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 tsp 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 tsp 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.