It's been quite a while since I've posted anything here, I do apologize for that! Though been a bit more inspired of late and I actually have a BIG backlog of pictures I should slowly get to putting up (Or maybe quickly if I decide to gloss over the recipe.)

I can't say this is original though in any way shape or form as it's what I was preparing for demo at work yesterday. Now I did tweak it a bit (Like using my own home made hummus and I made REAL rice, not instant types) to make it a bit of my own as well. I'm still going to link to the inspiration recipe though.

http://www.publix.com/aprons/meals/.....alGroupId=1000

Feel free to check it out.

Also inspire a good bit because I had a VERY positive interview to go work in the cooking school for the company I'm with. That makes me VERY happy! I have to go in next week to do a LIVE demo using a mystery box of ingredients before a live audience. I know I can do it, but I'm still nervous over it! Plus I met a new friend who enjoys cooking a lot and I wanted to make sure I could share what I did for dinner.

Trying out a new recipe layout here to for design that is hopefully easier to follow than some of my past recipes and a bit more informative.

Anyway, Onto the Chicken and Hummus of this particular recipe!

I served this with a small italian salad blend tosses with a vidallia onion and sweet pepper vinegarette and topped with toasted almonds and dried cranberries. My beverage of choice tonight? A Cosmopolitan.

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Panko Chicken with Hummus and Rice

This delightful dish is a new twist on what to do with hummus. Hummus isn't just for pita chips anymore with this recipe! I've used my own spicy hummus that I made with datil peppers but you can use your favorite type and switch it up however you like. Our hummus today is going to be used as both sauce and helping to bread our chicken without having to do flour, then egg, then bread crumbs! All about this meal takes around 30 minutes to make.

Cooking Order:
Make Rice,
While Rice cooks, prepare chicken.
Serve both and accompany with your favorite vegetable or a small salad.

What you'll need:
1 cup jasmine rice
1 Tbsp butter
1 bay leaf
1 clove of garlic, minced
1 tbsp dried onion flakes
½ tsp kosher salt
2 cups of water

4 chicken cutlets (Very thin) about a lbs worth.
8oz of hummus (A spicy variety or one with cilantro I like best.)
½ tsp kosher salt
½ tsp fresh ground pepper
¾ cup of panko bread crumbs
½ a bunch of cilantro (About two to three tbsp, chopped)
2 Limes
1 Tbsp water
3 Tbsp canola oil (Or any high heat cooking oil)

1. Prepare the rice by heating a small sauce pan, with lid, on medium high for two to three minutes with a tbsp of butter in it. While that heats put the bay leaf in the two cups of water and microwave for about three minutes or until it comes to a boil.

2. Once the butter is melted and starts to brown add in the cup of rice and stir for thirty seconds. Then add in the salt, onion flakes, and minced garlic. Stir until the rice starts to smell a little nutty, about two minutes, and then quickly add the two cups of near boiling water and bay leaf to the pot. Be careful as it'll bubble up vigorously and quickly put the lid on the pot. Reduce the heat to low and let cook for twenty minutes. Do not stir or remove the lid.

3. Next separate about a half cup of hummus into a small bowl for making the sauce later. Place your panko bread crumbs into a shallow and wide dish. Preheat a large skillet with 3tbsp of oil on medium high for two to three minutes. Use the remaining hummus and a spatula to coat each piece of chicken in a thin layer of hummus. Place each piece of chicken in the panko bread crumbs and then into the hot pan. Cook for three to four minutes or until the chicken reaches 165 degrees and is golden brown and delicious.

4. Combine the juice of two limes, 1tbsp of water, and the ½ cup of hummus until smooth. Mix in the Cilantro. Place chicken on rice and top with the hummus sauce over the chicken. Enjoy!