Friday, October 28, 2011

Crispy Hummus Chicken

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I'm sorry for the delay in posting the chicken recipe I mentioned in my tabouleh post. In my defense, I have been doing quite a lot of BBQ judging and traveling over the past month, including trips to Savannah and Tybee Island, as well as to the Emerald Isle - Ireland, which will eventually end up on here, as well. But back to the chicken, I am rarely in a Publix at the right time to try one of the Apron Simple meals, but I'm so glad I made it the day they were sampling this. The chicken was crispy and delicious and the hummus sauce was amazing!

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Ingredients

Juice of 2 limes
3 tablespoons fresh cilantro, coarsely chopped
4 chicken breasts
1 teaspoon kosher salt
1 teaspoon pepper
1 (8-oz) container Deli cilantro/jalapeño hummus
2 cups panko bread crumbs
3 tablespoons canola oil


Steps

1.Reserve 1/2 c hummus.

2.The actual recipe called for chicken cutlets, but I had regular boneless, skinless chicken breasts at home, so I cut those in half and pounded them out for DIY cutlets, with varying success. Season chicken with salt and pepper. Coat both sides of chicken with hummus (about 1 tablespoon for each cutlet). I basically just smeared my hands with hummus, then rubbed the chicken between them and that worked pretty well for me. Place panko in shallow dish. Dip chicken into panko (coating both sides). Lightly shake chicken to remove any loose panko crumbs. Wash hands.

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3. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add chicken; cook 3–4 minutes each side or until 165°F.

4. Combine remaining 1/2 cup hummus with cilantro and lime juice; drizzle sauce over chicken. Serve.

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One note, I think this recipe might do better in a non-stick skillet and using more oil. I had a hard time getting even browning and a lot of the panko stuck to the pan or fell off when I flipped the chicken, but even with those problems I would still make it again as the flavor was fantastic!