4 boneless, skinless chicken breasts
2 tablespoons honey
1 tablespoon finely chopped jalapeño pepper
1/4 teaspoon Garlic Powder
3/4 cup unseasoned dry breadcrumbs
1/4 cup flour
4 teaspoons OLD BAY® Seasoning
1 tablespoon Parsley Flakes
2 tablespoons oil
3 plum tomatoes, chopped
1/2 cup whole kernel corn, canned or frozen
1 green onion, sliced
1 tablespoon lemon juice
1 teaspoon finely chopped jalapeño pepper
1/2 teaspoon OLD BAY® Seasoning
Wash and pat chicken dry. In a shallow bowl blend honey, jalapeño pepper, garlic and egg. On a separate plate, mix breadcrumbs, flour, OLD BAY® Seasoning and parsley flakes. Dip each chicken breast in honey mixture, then in breadcrumb mixture. Repeat with honey and breadcrumb mixture.
In a large non-stick skillet, heat oil over medium heat. Sauté chicken 5-7 minutes per side or until chicken is done. Remove from skillet and keep warm.
Combine all ingredients for tomato-corn confetti. Serve over chicken.