Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing

INGREDIENTS

1 1/4 cups

low-fat buttermilk, divided

1/2 tsp

paprika, divided

1/2 tsp

ground red pepper, divided

skinless, boneless chicken breast halves, each cut in half lengthwise

ears yellow corn with husks

1 tbsp

chopped fresh flat-leaf parsley

1 tsp

fresh lemon juice

1 cup

panko (Japanese breadcrumbs)

3/8 tsp

kosher salt, divided

center-cut bacon slices, chopped

1 tbsp

olive oil

thinly sliced green onions

bottled roasted red bell peppers, chopped (about 4 ounces)

1 tbsp

bottled roasted red bell pepper liquid