Now we're cooking with hummus
December 17, 2010
Last night we had a few people over for a hummus party sponsored by Sabra. It was the second event I’ve done with HouseParty, and it was fun. We didn’t really party like it was 1999 — no confetti or paranoia about Y2K — but we did have hummus-stuffed chicken. I’d never made any sort of stuffed chicken, and I’d never cooked with hummus before. It was surprisingly good.
- Monday: Leftover hummus-stuffed chicken
- I made a lot of chicken yesterday, and I’m pleased to have enough left for dinner tonight. I am not often pleased to have leftovers, because I don’t always like to eat them. And then they sit in the fridge making me feel guilty for days, until I ignore them long enough for them to turn into a science experiment and then Rockford throws them away. But this was a really tasty dish, and I’m looking forward to having it again tonight. Here’s the recipe:
Recipe from Sabra
1/2 cup Sabra hummus — I used the “Luscious Lemon” variety, and it gave the chicken a great lemony flavor
4 boneless, skinless chicken breasts, 5-6 ounces each, tenderloins removed
1 cup unbleached, all-purpose flour
4 large eggs, egg whites only
1 tablespoon water
1 1/2 cups Panko bread crumbs
Salt and pepper to taste
1/3 cup olive oil
Place trimmed chicken breast in a large zippered plastic bag. Pound with a meat pounder or a rolling pin until 1/4-inch thick. Repeat with all chicken breasts; each breast should be about 8 inches long and 6 inches wide.
Lay the chicken breasts smooth-side down on work surface and season with salt and pepper. Spread evenly about 2 tablespoons hummus on the chicken breasts leaving about 1/2-inch border all around. Roll each chicken breast and wrap each rolled breast in a sheet of aluminum foil or plastic wrap. Twist the ends like a candy wrapper and chill in the refrigerator about 45 minutes.
Heat oven to 400 degrees. Using 3 pie plates or shallow dishes, pour the flour in one, lightly whisk the egg whites and water in the other and place the breadcrumbs in the other. Unwrap the chicken breasts roll in the flour (shake off excess), then submerge in the egg whites (let the excess drip off) and then place in the breadcrumbs, use your fingers to press the breadcrumbs so that they stick.
Heat 1/4-cup olive oil in a large non-stick skillet until shimmering, about 4 minutes. Place the rolled chicken breasts in the oil, seam side down. Cook until golden, about 2 minutes on all sides. Put the chicken breasts (seam side down) in a baking dish and cook about 25 minutes or until thermometer registers 175 degrees. Remove from oven and let sit for 5 minutes. Using a sharp knife, slice on a bias into 4 or 5 pieces.