Chipotle olive oil · SELECT Robust olive oil ·Mar 26, 2024

Crispy Cumin Dusted Chicken Breast

Name: Crispy Cumin Dusted Chicken Breast
Ingredients: 4 6 ounce chicken breasts, trimmed to a uniform thickness; 1 cup Panko bread crumbs; 1 teaspoon ground cumin; salt and pepper; Avocado oil; 1/4 cup sesame seeds; 2 dried Chile de Arbol Chilies, stems, and seeds removed; 1 tomato, chopped; 1/4 cup white onion, chopped; juice of 1/2 lemon; 2 tablespoons honey; salt and pepper; 4 cobs corn; 1 tablespoon Fustini's Robust SELECT olive oil; salt and pepper; 1 15 ounce can of chickpeas, washed thoroughly; 3 tablespoons Chili de Arbol Sauce; 3 tablespoons corn stock; 1 garlic clove, minced; 1 tablespoon Fustini's Chipotle olive oil; 1/2 roasted red pepper

Ingredients

4 6 ounce chicken breasts, trimmed to a uniform thickness
1 cup Panko bread crumbs
1 teaspoon ground cumin
salt and pepper
Avocado oil

1/4 cup sesame seeds
2 dried Chile de Arbol Chilies, stems, and seeds removed
1 tomato, chopped
1/4 cup white onion, chopped
juice of 1/2 lemon
2 tablespoons honey
salt and pepper

4 cobs corn
1 tablespoon Fustini's Robust SELECT olive oil
salt and pepper

1 15 ounce can of chickpeas, washed thoroughly
3 tablespoons Chili de Arbol Sauce
3 tablespoons corn stock
1 garlic clove, minced
1 tablespoon Fustini's Chipotle olive oil
1/2 roasted red pepper

Directions

Combine Panko, cumin, salt and pepper. Press chicken breasts into Panko firm enough to stick. Heat avocado oil in a large skillet over medium heat and once hot add chicken. Fry on both sides until an internal temperature of 165 degrees is achieved. Remove from pan and let rest for several minutes. To serve, slice chicken against the grain on a bias and place it over a dollop of hummus. Garnish with more Chili de Arbol Sesame Seed Sauce.
Toast sesame seeds in a dry pan until browned then place into a blender. Toast chilies in the same pan until blistered and brown then add to blender along with all the rest of the ingredients. Process until smooth.
Blend all together and reserve.
Preheat oven to 400 degrees. Brush cobs with olive oil then season with salt and pepper and place into a hot oven. Roast cobs, turning occasionally until golden brown - 30 to 40 minutes. Remove from oven and place into medium size pot then cover with cold water. Bring water to simmer over low heat and cook at a simmer for 60 minutes. Strain and use.

Crispy Cumin Dusted Chicken Breast