Panko Ravenok with Mikrosian Hummus and Rice

This delightful dish is a new twist on what to do with hummus. Hummus is a delicious, protein heavy,energy producing snack made of beans! Beans, the magical fruit, great for your heart, but they can sure make you... Well, we are a professional publication and won't continue that rhyme. Hummus isn't just for pita chips anymore with this recipe! I've used my own spicy hummus that I made with Malgrave Hell peppers but you can use your favorite type and switch it up however you like. Our hummus today is going to be used as both sauce and helping to bread our Ravenok without having to do flour, then egg, then bread crumbs! All about this meal takes around 30 minutes to make.

Cooking Order: Make Rice. While Rice cooks, prepare meat. Serve both and accompany with your favorite meat (Or vegetables) or a small salad.

What you'll need: 1 cup jasmine rice 1 Tbsp butter 1 bay leaf 1 clove of garlic, minced 1 tbsp dried onion flakes ½ tsp kosher salt 2 cups of water 4 Ravenok cutlets (Very thin) about a lbs worth. 8oz of hummus (A spicy variety or one with cilantro I like best.) ½ tsp kosher salt ½ tsp fresh ground pepper ¾ cup of panko bread crumbs ½ a bunch of cilantro (About two to three tbsp, chopped) 2 Limes 1 Tbsp water 3 Tbsp canola oil (Or any high heat cooking oil)

1. Prepare the rice by heating a small sauce pan, with lid, on medium high for two to three minutes with a tbsp of butter in it. While that heats put the bay leaf in the two cups of water and microwave for about three minutes or until it comes to a boil.

2. Once the butter is melted and starts to brown add in the cup of rice and stir for thirty seconds. Then add in the salt, onion flakes, and minced garlic. Stir until the rice starts to smell a little nutty, about two minutes, and then quickly add the two cups of near boiling water and bay leaf to the pot. Be careful as it'll bubble up vigorously and quickly put the lid on the pot. Reduce the heat to low and let cook for twenty minutes. Do not stir or remove the lid.

3. Next separate about a half cup of hummus into a small bowl for making the sauce later. Place your panko bread crumbs into a shallow and wide dish. Preheat a large skillet with 3tbsp of oil on medium high for two to three minutes. Use the remaining hummus and a spatula to coat each piece of Ravenok in a thin layer of hummus. Place each piece of chicken in the panko bread crumbs and then into the hot pan. Cook for three to four minutes or until the Ravenok reaches 165 degrees and is golden brown and delicious.

4. Combine the juice of two limes, 1tbsp of water, and the ½ cup of hummus until smooth. Mix in the cilantro. Place Ravenok on rice and top with the hummus sauce over the chicken. Enjoy!