Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing

Photo: Becky Luigart-Stayner; Stylist: Cindy Barr

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.

Yield: Serves 4 (serving size: 3/4 cup corn mixture, 1 chicken cutlet, and 1 tablespoon dressing)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 375
  • Fat: 11.8g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 2.5g
  • Protein: 33.7g
  • Carbohydrate: 35.2g
  • Fiber: 3g
  • Cholesterol: 87mg
  • Iron: 1.3mg
  • Sodium: 558mg
  • Calcium: 18mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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. 4. Combine remaining 1/4 cup buttermilk, parsley, and lemon juice in a bowl.
  5. 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. 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. 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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