Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing

This recipe sounded so light and fresh when I first spied it in Cooking Light. The perfect meal for a hot summer dinner. I did make a few changes to save time and get a healthy, tasty meal on the table for a busy weeknight.



1 1/4 cups low fat buttermilk, divided
1/2 tsp paprika, divided
1/8 tsp ground red pepper (I omitted this, I have a 6 and 4 1/2 year old)
4 thin cut boneless, skinless chicken breasts
4 ears yellow corn with husks (as a time saver, I used approx 4 cups of frozen corn)
1 Tbs chopped parsley
1 tsp fresh lemon juice
1 cup panko
3/8 tsp kosher salt, divided
3 center-cut bacon slices, chopped
1 Tbs olive oil
3 thinly sliced green onions
2 bottled roasted red pepper, chopped (about 4 oz)
1 Tbs bottled roasted red bell pepper liquid


If roasting the corn – preheat oven to 400. Place corn directly on oven rack. Bake for 30 minutes. Cool slightly, remove husks and silk. Cut kernels from ears of corn and place in a large bowl. Discard the cobs.

Combine 1 cup buttermilk, 1/4 tsp paprika, and 1/4 tsp ground red pepper in a large ziplock bag. Add chicken to marinade and refrigerate for 30 minutes, turning the bag at least once.

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

Combine remaining 1/4 tsp paprika, 1/4 tsp ground red pepper, and panko in a large zip lock bag. Seal and shake to combine. Remove chicken from marinade and discard marinade. Sprinkle chicken with salt. Add chicken, one breast at a time, to panko mixture bag and shake to coat chicken.

Place bacon in a large nonstick skillet over medium heat; cook until crisp, approximately 8 minutes.  Remove bacon with a slotted spoon and 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 tsp salt, corn, bacon, green onions, roasted red peppers, and red pepper liquid in a large bowl.  Divide corn mixture among 4 plates; top each with 1 chicken breast.  Drizzle with buttermilk dressing.

Serves 4

*Derived from Cooking Light

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