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Community Recipe
from [marybillingsley]
Panko-Crusted Chicken with Roasted Corn Hash & Buttermilk Dressing from Cooking Light

Panko-Crusted Chicken with Roasted Corn Hash & Buttermilk Dressing from Cooking Light

Bread all of your cutlets & get them in the pan in rapid succession so that they soak up fairly equal amounts of bacon flavor.

  • Yield: 4 servings

Ingredients

  • 1 1/4 cup(s) low-fat buttermilk divided
  • 1/2 teaspoon(s) paprika divided
  • 1/2 teaspoon(s) ground red pepper divided
  • 2 (8oz) boneless, skinless chicken breasts halves each cut in half, lengthwise
  • 4 ear(s) corn with husks
  • 1 tablespoon(s) chopped fresh flat-leaf parsley
  • 1 teaspoon(s) fresh squeezed lemon juice
  • 1 cup(s) panko breadcrumbs
  • 3/8 teaspoon(s) kosher salt
  • 3 slice(s) center-cut bacon chopped
  • 1 tablespoon(s) olive oil
  • 3 green onions thinly sliced
  • 2 bottled roasted red peppers chopped (about 4 oz)
  • 1 tablespoon(s) bottled roasted red peppers liquid

Preparation

1. Preheat oven to 400 degrees.

2. Combine 1 cup buttermilk, 1/4 teaspoon paprika, & 1/4 teaspoon ground red pepper in a large zip-top plastic bag. Add chicken; seal bag & marinate in refrigerator 30 minutes, turning bag occasionally.

3. Place corn directly on oven rack. Bake at 400 degrees for 30 minutes. Cool slightly; remove husks & silks. Cut kernels from cob & place kernels in a large bowl.

4. Combine remaining 1/4 cup buttermilk, parsley & lemon juice in a bowl.

5. Combine remaining 1/4 teaspoon paprika, remaining 1/4 teaspoon 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 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 & done.

7. Combine remaining 1/8 teaspoon salt, corn, bacon, green onions, roasted red peppers & 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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Panko-Crusted Chicken with Roasted Corn Hash & Buttermilk Dressing from Cooking Light recipe

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