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Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing

Photo: Becky Luigart-Stayner; Stylist: Cindy Barr
Hands-on time 20 mins
Total time 50 mins
Yield Serves 4 (serving size: 3/4 cup corn mixture, 1 chicken cutlet, and 1 tablespoon dressing)
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

Nutrition Information

  • calories 375
  • fat 11.8 g
  • satfat 3.4 g
  • monofat 4.2 g
  • polyfat 2.5 g
  • protein 33.7 g
  • carbohydrate 35.2 g
  • fiber 3 g
  • cholesterol 87 mg
  • iron 1.3 mg
  • sodium 558 mg
  • calcium 18 mg

How to Make It

  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.