Perfect Panko Chicken With Hummus
juice of 2 limes
3 tablespoons fresh cilantro, coarsely chopped
4 chicken cutlets (about 1 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 (8-oz) container Deli cilantro/jalapeño hummus, divided
3/4 cup panko bread crumbs
2 pouches boil-in-bag rice
3 tablespoons canola oil
1 tablespoon water
1. Season chicken with salt and pepper. Reserve 1/2 cup hummus for sauce, then coat both sides of chicken with remaining hummus (about 1 tablespoon for each cutlet). Place panko in shallow dish. Dip chicken into panko (coating both sides). Wash hands.
2. Cook rice following package instructions.
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, lime juice, and water; drizzle sauce over chicken. Serve.
CALORIES (per 1/4 recipe) 560kcal; FAT 23g; CHOL 65mg; SODIUM 660mg; CARB 55g; FIBER 3g; PROTEIN 30g; VIT A 2%; VIT C 6%; CALC 2%; IRON 15%
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