This boldly flavored dish adds pizzazz to any patio party. Piquant peppers, OLD BAY® Seasoning and a touch of honey combine to create this fresh rendition of all-American fried chicken.
3 plum tomatoes, chopped
1/2 cup drained canned or thawed frozen whole kernel corn
1 green onion
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon OLD BAY® Seasoning
1 teaspoon finely chopped jalapeño pepper
Jalapeño Honey Chicken:
2 tablespoons honey
2 teaspoons finely chopped jalapeño pepper
1/4 cup flour
3/4 cup unseasoned dry bread crumbs
4 teaspoons OLD BAY® Seasoning
1 tablespoon McCormick® Parsley Flakes
1 1/2 pounds boneless skinless chicken breast halves
2 tablespoons oil
For the Tomato-Corn Confetti, mix tomatoes, corn, onion, lemon juice, and honey, Old Bay Seasoning and jalapeño pepper in medium bowl. Refrigerate until ready to serve.
For the Chicken, mix honey, remaining jalapeño pepper and egg in shallow bowl. Mix bread crumbs, flour, 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.
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.