Parmesan-Crusted Chicken and Creamed Corn

Instructions

Chicken:

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.

Creamed Corn:

1. Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook and stir for 4-6 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 parmesan, 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.