Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken breast halves have ballooned beyond reasonable portion size, so just use 2 (8-ouncers), 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 1/4 cups low-fat buttermilk, divided |
1/2 teaspoon paprika, divided |
1/2 teaspoon ground red pepper, divided |
2 (8-ounce) skinless, boneless chicken breast halves, each 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 (japanese breadcrumbs) |
3/8 teaspoon kosher salt, divided |
3 center-cut bacon slices, chopped |
1 tablespoon olive oil |
3 thinly sliced green onions |
2 bottled roasted red bell peppers, chopped (about 4 ounces) |
1 tablespoon bottled roasted 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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