PANKO CRUSTED HUMMUS CHICKEN
 
 
Serves: 4
Time: Winter Squash - 40 minutes
Time: Panko Crusted Chicken: 14 minutes
Author:
Recipe type: Main Dishes
Cuisine: International
Ingredients
  • FOR THE ROASTED WINTER SQUASH
  • 1 winter squash (acorn squash)
  • 1 TBSP butter, melted
  • 1 TBSP brown sugar
  • ⅛ tsp kosher salt
  • ⅛ tsp freshly cracked black pepper
  • ⅛ tsp ground cinnamon
  • FOR THE HUMMUS CRUSTED CHICKEN
  • 1 cup of my hummus recipe or store bought chickpea hummus
  • 2 boneless, skinless chicken breast halves (1 – 1 ½ pounds)
  • ⅛-1/4 tsp Kosher salt
  • ⅛-1/4 tsp freshly cracked black pepper
  • ½ cup panko crumbs, or coarse regular bread crumbs
  • 3 TBSP olive oil, more if needed
Instructions
  1. Preheat oven to 425 F, center rack
  2. Line a baking sheet with aluminum foil
  3. Cut the winter squash in half. Scoop out the seeds with a spoon and brush the squash with melted butter.
  4. Sprinkle the squash with brown sugar, kosher salt, freshly cracked black pepper and ground cinnamon.
  5. Place the squash with the cut side down on the aluminum foil and bake for about 40 minutes, or until the flesh is fork tender and the brown sugar has caramelized on the edges.
  6. Meanwhile fillet the chicken breasts in half, so now you have 4 thinner chicken breasts.
  7. Add the panko crumbs to a plate.
  8. Lightly sprinkle kosher salt and freshly cracked black pepper on both sides each chicken breast.
  9. Use a fork to spread ⅛ cup of hummus on one side of each chicken breast
  10. Place the chicken with the hummus coated side down on the panko crumbs, and lightly press it onto the crumbs. Spread the rest of the hummus evenly on the chicken breasts. Turn the breasts and press against the panko crumbs again, so both sides are coated.
  11. Heat 3 TBSP olive oil in a large nonstick skillet over medium heat.
  12. Brown the prepared chicken breasts on both sides without covering the skillet. (about 7 minutes on each side)
  13. Serve immediately with roasted winter squash and your choice of steamed vegetable.
Notes
The recipe that I have for Hummus on the blog yields 2 cups of hummus, but you will be using only 1 cup for this recipe. Cut the recipe for Hummus in half or be like us and enjoy the extra hummus with vegetables and toasted flat bread as appetizer or snack.

I have used only a light sprinkle of salt and pepper for this recipe because the seasoning in the hummus adds enough flavor to the chicken. You may adjust salt and pepper to taste.
Recipe inspired by bhg.com
Recipe by Persian Mama at http://persianmama.com/panko-crusted-hummus-chicken-roasted-winter-squash/