Publix Perfect Panko Chicken With Hummus Recipes

Steps:

• Season chicken with salt and pepper. Coat both sides of chicken with hummus (about 1 T. for each cutlet). Place panko in a shallow dish. Dip chicken into panko, coating both sides.
• Preheat large saute pan on medium 2-3 minutes. Place oil in pan, then add chicken; cook 3-4 minutes per side or until 165°F.
• Combine remaining 1/2 cup hummus with cilantro, lime juice and water. Drizzle sauce over chicken.
• Serve over rice!

Steps:

• Preheat oven to 400 deg.
• *in one bowl combine the egg beaters and the hot sauce.
• *in another bowl add the the rest of the ingredients except for the olive oil and chicken.
• *dip chicken in the panko mix, egg mix, back to the panko mix.
• Add one tspn olive oil in a sautee pan.
• Brown the chicken for two min on each side then set aside on baking sheet.
• When all the chicken breasts are cooked 2 min on each side. Throw in the oven for approximately 15 minute More or less depending on the size of your chicken breasts.

Steps:

• Combine chicken thighs and buttermilk in a bowl. Stir well. Cover and refrigerate for at least three hours. Overnight is okay, too. My chicken thighs were quite large, so I cut them in half to maximize the coverage of panko breadcrumbs (see note in Step 4).
• When ready to cook, pre-heat oven to 350 degrees Fahrenheit.
• Combine panko breadcrumbs, thyme, smoked paprika, lemon zest and salt in a bowl and stir well.
• Remove each thigh piece from marinade and dredge in the panko mixture. Transfer to a plate. Note: Panko breadcrumbs are larger and crispier than regular breadcrumbs. I love their taste and texture -- I cut the thighs in half so I can use more crumbs. If you leave the thighs whole, you will probably need only 1 cup of crumbs.
• Heat 2 tablespoons of the olive oil in a large skillet/frying pan. Brown the thighs, on both sides - about 4-5 minutes per side. Depending on the size of your skillet, you may need to do this in more than one batch.
• Transfer partially-cooked thighs to a baking dish and pop in the pre-heated oven for 20 minutes.
• While the thighs are cooking, wipe out the skillet/frying pan you used for the chicken, so you can use it again. Hey, why wash pots and pans unnecessarily. And slice the onions and mushrooms, and chop the garlic and parsley.
• Melt the butter in the wiped-out skillet and add the last tablespoon of oil. Heat. Then add the sliced onions and cook for 2 minutes. Then add the sliced mushrooms and chopped garlic. Cook, stirring frequently, until everything has softened.
• Stir in the cream and parsley. Heat through.
• When serving, spoon sauce over the chicken.

Steps:

• Mix melted butter, garlic and mustard. Set aside.
• Mix panko crumbs, Parmesan cheese, and parsley. Set aside.
• Coat chicken in mustard sauce on boths sides; dip chicken tops only in crumb mixture to coat.
• Lay chicken in baking pan, crumb mixture side up.
• Bake at 500 degrees for 15 minutes. Makes 4 servings.