Hummus Chicken and Brown Rice
- 8 chicken cutlets
- all purpose flour, for dredging
- kosher salt and freshly ground black pepper
- 4 lg. eggs or imitation equivalent
- 1 tsp. onion powder
- 16 Tbs. hummus (or more if you prefer)
- 1/8 C. warm water
- 3 Tbs. light cooking oil, divided
- 3 Tbs. smart balance butter, divided
- 1 1/2 C. cooked brown rice
- 2 tsp. dried parsley
After cooking brown rice in salted water, drain and add a bit of butter to keep from sticking. Set aside and keep warm.
Pound chicken breasts. Put some flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly. Beat the eggs with onion powder. Heat the oil and butter over medium flame in a large skillet. Dredge chicken in the seasoned flour, and then dip them in the egg wash and coat completely, letting the excess drip off. Add one each tablespoon butter and oil and when the pan is nice and hot, add the cutlets (in batches) and fry for 3 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter and keep warm. If the oil and butter get burned, pour out and wipe with paper towel. Start with more oil and butter until cutlets are done.These cutlets can be frozen up to this point for use at another time. Make two batches to avoid having to dirty your stove a second time.
Once cutlets are done, drain off excess oils from skillet. Add rice and return chicken to skillet. Add water to hummus and blend. Add hummus mixture and mushrooms to skillet. Heat through and garnish with parsley.