Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing

So I wasn't really impressed with the chicken part of this but I liked the hash. The chicken was just bland.  D thought so as well.  I would definitely have the side again. Probably the chicken if it was easy.

Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing

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.

Yield: Serves 4 (serving size: 3/4 cup corn mixture, 1 chicken cutlet, and 1 tablespoon dressing)
Hands-on:20 Minutes
Total:50 Minutes

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

Preparation
1. Preheat oven to 400°.

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 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.

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.

Nutritional Information
Calories: 375; Fat: 11.8g; Saturated fat: 3.4g; Monounsaturated fat: 4.2g; Polyunsaturated fat: 2.5g; Protein: 33.7g; Carbohydrate: 35.2g; Fiber: 3g; Cholesterol: 87mg; Iron: 1.3mg; Sodium: 558mg; Calcium: 18mg

Cooking Light JULY 2013