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