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 chicken on a platter.
4. Warm olive oil in a large, heavy skillet over medium-high heat. Add chicken in batches; cook for 2-3 minutes on each side or until browned. Transfer chicken to prepared pan. 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. Add the corn, red bell pepper, green chiles, garlic and red pepper flakes; cook and stir for 4-5 minutes longer or until vegetables are tender.
2. Reduce heat to low. Stir in cream; heat through. Gradually stir in parmesan and cream cheese until melted. Add bacon; heat through. Remove from the heat. Season with salt and pepper to taste. Serve corn with chicken.