Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing

Name: Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 ears yellow corn with husks; 1 Tbsp chopped fresh flat-leaf parsley; 3 thinly sliced green onions; 1 teaspoons ground red pepper, divided; 0 teaspoons kosher salt, divided; 1 teaspoon fresh lemon juice; 296 milliliters low-fat buttermilk, divided; 1 Tbsp olive oil; 237 milliliters panko (Japanese breadcrumbs); 1 teaspoons paprika, divided; 1 Tbsp bottled roasted red bell pepper liquid; 113 grams bottled roasted red bell peppers, chopped (about; 454 grams skinless, boneless chicken breast halves, each cut in half lengthwise; 3 slices center-cut bacon slices, chopped

You can never have too many main course recipes, so give Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing a try. This recipe makes 4 servings with 450 calories, 35g of protein, and 20g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of ears corn, kosher salt, center-cut bacon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the low fat buttermilk you could follow this main course with the Meyer Lemon Pound Cake as a dessert.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Combine 1 cup buttermilk, 1/4 teaspoon paprika, and 1/4 teaspoon ground red pepper in a large zip-top plastic bag.

Ingredients you will need

Ground Cayenne Pepper

Buttermilk

Paprika

Equipment you will use

Ziploc Bags

Add chicken; seal bag, and marinate in refrigerator 30 minutes, turning bag occasionally.

Ingredients you will need

Whole Chicken

Place corn directly on oven rack.

Ingredients you will need

Corn

Equipment you will use

Oven

Bake at 400 for 30 minutes. Cool slightly; remove husks and silks.

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Oven

Cut kernels from ears of corn, and place in a large bowl; discard corn cobs.

Ingredients you will need

Corn On The Cob

Corn

Equipment you will use

Bowl

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

Ingredients you will need

Lemon Juice

Buttermilk

Parsley

Equipment you will use

Bowl

Combine remaining 1/4 teaspoon paprika, remaining 1/4 teaspoon ground red pepper, and panko in a shallow dish.

Ingredients you will need

Ground Cayenne Pepper

Paprika

Panko

Remove chicken from marinade; discard marinade.

Ingredients you will need

Marinade

Whole Chicken

Sprinkle chicken evenly with 1/4 teaspoon salt. Dredge chicken in panko mixture.

Ingredients you will need

Whole Chicken

Panko

Salt

Place bacon in a large nonstick skillet over medium heat; cook 8 minutes or until crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove bacon from pan with a slotted spoon; set aside.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Frying Pan

Add oil to drippings in pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken; cook 4 minutes on each side or until golden brown and done.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Red Pepper