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Crispy Chicken with a wonderful topping of corn and tomato confetti.
Recipe courtesy of Old Bay.
Prep Time: 20 minutes
Cook Time: 15 minutes
1/2 cup drained canned or thawed frozen whole kernel corn
1 green onion, thinly sliced
1 tablespoon lemon juice
2 tablespoons plus 1 teaspoon honey, divided
5 teaspoons Old Bay® Seasoning, divided
3 teaspoons finely chopped jalapeño pepper, divided
1 egg
3/4 cup unseasoned dry bread crumbs
1/4 cup flour
1 tablespoon McCormick® Parsley Flakes
1 1/2 pounds boneless skinless chicken breast halves
2 tablespoons oil
1. Mix tomatoes, corn, onion, lemon juice, and 1 teaspoon each of the honey, Old Bay Seasoning and jalapeño pepper in medium bowl. Refrigerate until ready to serve.
2. Mix remaining 2 tablespoons honey, remaining 2 teaspoons jalapeño pepper and egg in shallow bowl. Mix bread crumbs, flour, remaining 4 teaspoons Old Bay Seasoning and parsley flakes on separate plate. Dip each chicken breast in honey mixture. Coat evenly with bread crumb mixture. Repeat dipping and coating of chicken breast with honey and bread crumb mixtures.
3. Heat oil in large nonstick skillet on medium heat. Cook chicken 5 to 7 minutes per side or until cooked through. Serve chicken with Tomato-Corn Confetti.
To oven-fry chicken: Coat chicken as directed with honey and bread crumb mixtures. Place on baking pan sprayed with no stick cooking spray. Drizzle chicken with 3 tablespoons oil. Bake in preheated 425°F oven 15 to 20 minutes or until chicken is cooked through.
Nutrition Information Per Serving: 314 Calories, Fat 10g, Protein 31g, Carbohydrates 25g, Cholesterol 108mg, Sodium 682mg, Fiber 2g