Ingredients
- 1 1⁄4 cups low-fat buttermilk, divided
- 1⁄2 tsp. paprika, divided
- 1⁄2 tsp. ground red pepper, divided
- 2 (8 oz.) skinless, boneless chicken breast halves, each cut in half lengthwise
- 4 ears sweet corn with husks
- 1 TBS fresh flat-leaf parsley, chopped
- 1 tsp. fresh lemon juice
- 1 cup panko breadcrumbs
- 3/8 tsp. kosher salt, divided
- 3 center cut bacon slices, chopped
- 1 TBS olive oil
- 3 green onions, thinly sliced
- 2 bottled roasted red bell peppers (about 4 oz), chopped
- 1 TBS bottled roasted red bell pepper liquid
Instructions
Preheat oven to 400 degrees. 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. Place corn directly on oven rack. Bake at 400 degrees for 30 minutes. Cool slightly; remove husks and silks. Cut kernels from ears of corn and place in a large bowl; discard corn cobs. Combine remaining 1⁄4 cup buttermilk, parsley and lemon juice in a bowl. Combine remaining 1⁄4 teaspoon paprika, remaining 1⁄4 teaspoon ground red pepper and panko in a shallow dish. Remove chicken from marinade and discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Dredge chicken in panko mixture. 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. 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.