Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing

Ingredients

• 4  ears corn yellow with husks
• 1 tablespoon flat-leaf parsley fresh chopped
• 3  green onions thinly sliced
• 0.5 teaspoon ground pepper red divided
• 0.4 teaspoon kosher salt divided
• 1 teaspoon juice of lemon fresh
• 1.3 cups buttermilk low-fat divided
• 1 tablespoon olive oil 
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 0.5 teaspoon paprika divided
• 1 tablespoon bottled roasted bell pepper liquid red
• 4 ounces bottled roasted bell peppers red chopped
• 16 ounce chicken breast halves boneless skinless cut in half lengthwise
• 3 slices center-cut bacon chopped

Equipment

• bowl
• frying pan
• oven
• ziploc bags
• slotted spoon

Directions

1. Preheat oven to 40
2. Combine 1 cup buttermilk, 1/4 teaspoon paprika, and 1/4 teaspoon ground red pepper in a large zip-top plastic bag.
3. Add chicken; seal bag, and marinate in refrigerator 30 minutes, turning bag occasionally.
4. Place corn directly on oven rack.
5. Bake at 400 for 30 minutes. Cool slightly; remove husks and silks.
6. Cut kernels from ears of corn, and place in a large bowl; discard corn cobs.
7. Combine remaining 1/4 cup buttermilk, parsley, and lemon juice in a bowl.
8. Combine remaining 1/4 teaspoon paprika, remaining 1/4 teaspoon ground red pepper, and panko in a shallow dish.
9. Remove chicken from marinade; discard marinade.
10. Sprinkle chicken evenly with 1/4 teaspoon salt. Dredge chicken in panko mixture.
11. Place bacon in a large nonstick skillet over medium heat; cook 8 minutes or until crisp.
12. Remove bacon from pan with a slotted spoon; set aside.
13. Add oil to drippings in pan.
14. Add chicken; cook 4 minutes on each side or until golden brown and done.
15. 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.
16. Drizzle with buttermilk dressing.