1/2 cup all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
2 large eggs
1 1/2 cups panko bread crumbs
4 ounces Keystone Farms Cheese Parmesan cheese, finely shredded (about 1 1/3 cups)
1/2 teaspoon each salt and pepper
6 boneless skinless chicken breast halves (6 ounces each)
1/3 cup olive oil
2 tablespoons butter, cubed
1 medium onion, chopped
5 cups fresh or frozen corn, thawed
1 medium sweet red bell pepper, chopped
1 can (7 ounces) chopped green chiles, undrained
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2/3 cup heavy whipping cream
4 ounces Keystone Farms Cheese Bacon Cheddar, finely shredded (about 1 1/3 cups)
1/2 package (4 ounces) cream cheese, cubed
8 thick-cut bacon strips, cooked and crumbled
Salt and pepper to taste
1 Heat oven to 350°F. Line a 15 x 10-inch baking pan with parchment paper.
2 Combine the flour, garlic powder and onion powder in a large, shallow bowl. Lightly beat eggs in a separate large, shallow bowl. Combine the bread crumbs, parmesan, salt and pepper in another large, shallow bowl.
3 Pat chicken dry with paper towels. Coat chicken in flour mixture. Dip chicken into eggs; then coat with parmesan mixture, shaking off any extra coating between steps. Place on a platter.
4 Warm olive oil in a large, heavy skillet over medium-high heat. Add two chicken breasts, cook for 2-3 minutes on each side or until golden brown. Transfer chicken to prepared pan. Repeat step with remaining chicken. Bake for 15-20 minutes or until a thermometer inserted into meat reads 165°F.
1 Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook and stir for 6-8 minutes or until crisp-tender. Stir in the corn, red bell pepper, green chiles, garlic and red pepper flakes. Cook and stir for 4-5 minutes or until vegetables are tender.
2 Add cream; cook and stir corn mixture until heated through. Reduce heat to low. Stir in the bacon cheddar, cream cheese and bacon; cook and stir until the cheeses are melted. Remove from the heat. Season with salt and pepper to taste. Serve corn with chicken.