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Categories:
chicken breasts garlic breadcrumbs olive oil salt couscous onion garlic chicken broth tomatoes cucumber red onion flat leaf parsley lemon olive oil
Viewed: 12 - Published at: 3 months agoIngredients
- 3 boneless, skinless chicken breasts trimmed of fat & rib meat
- 1/2 cup hummus any variety - plain, spicy, garlic roasted, etc.
- 1 cup panko breadcrumbs can use GF variety
- 3 tablespoons olive oil
- salt
- 5 3/4 ounces couscous any variety, I love Near East variety
- 1/2 yellow onion diced
- 1 garlic clove minced
- 1 cup chicken broth
- 1/2 cup cherry tomatoes halved
- 1/2 English cucumber or hothouse, peeled and diced
- 1/2 jalapeno sliced, remove seeds for less heat
- 1/4 red onion sliced
- 1 bunch flat leaf parsley roughly chopped
- 1 lemon
- olive oil
Method
- Set your oven to 375 degrees. Take a piece of parchment or freezer paper to cover chicken breasts and using your hand or the side of a can, pound chicken out to even thickness, around 1 inch thick. Sprinkle both sides of chicken breasts with salt and pepper, patting down to keep seasoning in place.
- Take a spoon and spread a thin, even coat of hummus on one side of your chicken breasts. On a separate plate, place your panko in a thin layer. Take your chicken breast hummus-side down and place into panko, once again patting down so that panko sticks. Place onto sheet pan and continue with all three chicken breasts. Repeat on other side of chicken breasts by spreading hummus and dipping into panko (you might need to add more panko to your plate at this point). Once all three chicken breasts have been coated on both sides, they're ready for the pan.
- In a medium, nonstick skillet, warm 1 tbs. of olive oil. Once warm, carefully place one chicken breast in and cook for 2 minutes or until side is golden brown. Carefully flip over when ready (some panko will probably fall off, don't panic) and cook for another two minutes. When both sides are golden, place back onto sheet pan. Remove your pan from the heat, take a paper towel and carefully dust out any loose crumbs into sink. Heat another 1 tbs. of olive oil in the cleaned pan and once warm, add in second chicken breast and repeat, and then the third.
- Once all three chicken breasts have been crusted in the pan, they're ready for the oven. Place in preheated oven and cook for 25 minutes (up to 28 minutes if the breasts are on the larger or thicker side).
- Couscous is such a great side dish because it cooks in less than 10 minutes! In a medium saucepan, heat 1 tbs. olive oil and then your diced yellow onion. Cook for about 3 minutes, stirring occasionally, and then add in garlic and cook for another minute. Add in seasoning packet and chicken broth and bring to boil. Once boiling, stir in couscous, remove from heat and cover with lid. Let stand for 5 minutes or until all liquid has been absorbed. Fluff with fork.
- In a medium bowl, add cherry tomatoes, cucumber, jalapeno, red onion and chopped parsley. Top with fluffed couscous. Squeeze lemon juice over top the couscous along with 1/2 tbs. olive oil. Toss together and season with salt and pepper as needed.
- Once chicken has finished cooking, remove from oven, tent with aluminum foil and let rest for 5 minutes. Carefully slice through crust with a sharp chef's knife, trying to keep crust in tact as best you can. Serve warm.
