Panko-Crusted Chicken with Roasted Corn Hash & Buttermilk Dressing

Another new chicken recipe, and I must say I am on a winning streak with chicken recipes. Another victory in our home tonight. Kids loved it, husband worked late and ate it re-heated and loved it. The corn hash was AMAZING, and I may make that as a side with other dinners too. From my July 2013 Cooking Light magazine, serves 4 and is roughly 375 calories. Enjoy!

Ingredients:

1 1/4 cups low fat buttermilk 

1/2 tsp paprika

1/2 tsp ground red pepper

2 (8oz) boneless, skinless chicken breasts (cut in half lengthwise)

4 ears of corn with husks

1 TBS fresh parsley, chopped

lemon juice from 1/4 lemon

1 cup Panko breadcrumbs

salt to taste

3 thick center cut bacon slices, chopped

1 TBS olive oil

1 bunch green onions, sliced

4oz bottled roasted red bell peppers

1 TBS juice from the bottled roasted bell peppers

Directions:

1. Preheat oven to 400.

2. Combine 1 cup buttermilk, 1/4 tsp paprika, 1/4 tsp red pepper in a large zip lock bag. Add chicken, seal and place in fridge for 30 minutes.

3. Place corn directly on oven rack. Bake at 400 for 30 minutes. While corn is cooking and chicken is marinating combine 1/4 cup buttermilk, parsley and lemon juice in a small bowl and place in fridge. You can also make breading mixture by combining 1/4 tsp paprika, 1/4 tsp red pepper and Panko in a shallow dish, set aside.

4. Remove corn from oven, cool slightly, remove husks and silks. Cut kernels from cob and place in a large bowl.  

5. Place chopped bacon in a large skillet and cook for about 8 minutes or until crispy. Remove bacon with a slotted spoon and place in bowl with corn. In this same pan you will cook the chicken, keep hot.

6. Remove chicken from fridge, remove from marinade, discard marinade, and dredge through breadcrumb mixture. In the same pan you cooked the bacon, drippings and all, add olive oil and cook the chicken four minutes on each side or until done.

7. While chicken is cooking finish corn hash. Add green onions, roasted red peppers, red pepper liquid and season with salt. Toss and divide evenly on four plates. Place cooked chicken across hash and drizzle all with the buttermilk dressing from the fridge. Enjoy!