Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing

I made this exactly as written. I had no issues with the Panko staying on the chicken -- maybe because I use exclusively cast iron skillets. I thought the corn hash was delicious. Just the right amount of spice! Yes, I agree that the recipe is a bit labor intensive, but generally, I find most Cooking Light recipes to be that way, so I'm accustomed to that. The fresh ingredients make the recipes a bit more work, but for the flavor, definitely worth it.

My husband and I thought this was delicious. I crushed the panko crumbs a little bit so they wouldn't be so big and I didn't have any problem with the coating staying on. I used frozen corn kernels instead of corn on the cob and roasted them in the oven on a cookie sheet. I didn't have bacon so I cut up some ham and used that instead, because of that I didn't have bacon drippings so I used a little extra olive oil.

This was awesome!! I will absolutely make this again. The corn hash was fabulous & made the dish! The chicken itself is nothing too exciting, but it doesn't need to be with the corn hash. For those of you having trouble with the coating & cooking the chicken through, do NOT try & turn the chicken until the panko has had a good chance to brown & stick to the chicken. Only turn it once! Before you turn it, give the uncooked side a thin but thorough coat of cooking spray. The best way to finish cooking the chicken is to return it to your 400 degree oven, still hot from roasting the corn.

Overall I really liked the flavors of this dish BUT like others, I had trouble with the breading staying on the second side of the chicken and yes, it took at least twice as long to cook as the recipe stated. I had to fudge a lot - used corn that I had cut off the cob and frozen last summer, chopped frozen red peppers, threw in some chopped (frozen!) jalapenos - after I cooked the chicken I kept it warm while I quickly sauteed all those things in the same pan. I loved the dressing and thought it added a great deal but I used chives (yes...frozen!) instead of parsley. Served it with some corn muffins and tomato jam. A nice summery meal on a night that the temps are single digits.

Really flavorful but multiple steps. It loses a star because the panko was perfect on the first side but came off on the second side (maybe spray with cooking spray before turning next time). I'd also leave out the dressing - it wasn't necessary. Served with saffron rice.

The chicken isn't worth making. It took about 3x longer to cook through, all the breaking fell off, and it had no flavor (and I marinated it for 4 hrs). The only reason this recipe is getting any stars is because the corn was good.

This was really good! I used turkey bacon instead of pork, and almond milk instead of buttermilk. The whole family loved it. I just had trouble keeping the coating on.

Very good! Easy too. This will definitely make it into our usual recipe list.

This recipe is great. The only change I made was eliminating the bacon (because I'm cheap and can't justify buying a whole package of the stuff just for 3 slices), but it was plenty flavorful without it. I know other have said the chicken was bland but I found it to be perfectly spiced and tasty. I also made some orzo on the side and drizzled some of the dressing on that as well.

This was really yummy. I honestly wouldn't change a thing, except for the size of the chicken breasts I bought (but that's my fault). Oh, and I did use Neiman Ranch natural, uncured bacon. It was awesome and didn't lack any flavor whatsoever, but compared to 600 mg of sodium, it only had 135 mg. I will be making this again. Wish I would have noticed the review from the person who served it on top of arugula. Great idea. Next time! The hash would be excellent with other meals (salmon?) or as a side dish for a potluck or picnic.

My partner really liked this. It was a perfect summertime meal. Based on some of the other reviews and my own experience, I made the following modifications. To the marinade, I added garlic powder and salt. I also increased the paprika and cayenne. For the dressing, I added around a tablespoon of olive oil mayonnaise. The mayo thickened the dressing and provided some extra creaminess. I served the meal with sliced farmer's market beefsteak tomatoes on top of a bed of arugula. This was not the easiest of meals to prepare. It required multiple steps and dirtied lots of dishes; nonetheless, I would recommend it if you have the time.

After reading the reviews I spiced up the chicken marinade with some extra red pepper, and garlic powder. Didn't have center cut bacon, I have given up using it I'd rather have one piece of reduced sodium bacon than fight those thin slices, so I used one piece of bacon chopped to make the hash. My husband loved the hash and the chicken. Portions were perfect. I added a small green salad with feta and used the buttermilk dressing on it as well. Will definitely make this again. I may also make the hash with other meals. It is a great summer dish.

This is a pretty good dish, but you definitely need to cut the chicken smaller or allow for more cooking time. The corn hash is quite good. I wasn't blown away by the buttermilk dressing, either.

Wish I could review the corn hash seperately from the chicken, because it was OUTSTANDING!! I will definitely be making it again, exactly as written. The chicken was surprisingly bland, considering that the chicken was marinated. Buttermilk dressing added nothing to the dish. I would recommend skipping the chicken altogether.

This was a great summer dinner. Roasting the corn in the oven was worth heating up the kitchen. The corn hash was excellent and would go well with other meals. I didn't think I'd like it, because I don't care for bell peppers, but it was tasty. The chicken was good, but not outstanding. It did pair nicely with the corn. I would serve this to company, maybe with a green salad to fill in more vegetables.

The corn hash was fantastic & would go with other dishes. The chicken was good--my husband liked it better than I did. I didn't have enough fresh parsley for the dressing, so I subbed some fresh thyme and it was very good.