Panko-Crusted Chicken With Roasted Corn Hash And Buttermilk Dressing Recipe

Name: Panko-Crusted Chicken With Roasted Corn Hash And Buttermilk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0.
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 400u00b0 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.

1247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Panko-Crusted Chicken With Roasted Corn Hash And Buttermilk Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Panko-Crusted Chicken With Roasted Corn Hash And Buttermilk Dressing

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