This is a recipe that I had seen several variations of on Pinterest. It seemed pretty easy, and healthy, and I like hummus...so why not? So this is what I came up with after looking at a couple versions (all pretty similar).
Hummus Crusted Chicken
Makes 2 breasts (2-4 servings)
Ingredients
- 2 chicken breasts (boneless, skinless)
- 4 T hummus (roasted garlic flavor is good)
- salt
- pepper
- paprika
Instructions
Pound the thicker parts of the chicken breasts thinner, so it will cook more evenly.
Place on a pan, preferably lined with foil.
Pat the tops of the chicken breasts dry with a paper towel.
Sprinkle lightly with salt and pepper.
Spread ~2T of hummus evenly on top of each chicken breast.
Sprinkle paprika on top.
Bake at 450°F for 35 minutes, or until chicken is thoroughly cooked.
I baked mine slightly different than what the recipe called for, because I had something else in the oven with it. I baked mine at 350°F for about 35 minutes, and then turned it up to 450°F and baked it for about another 10 minutes. It cooked through just fine, but that's probably why the hummus didn't get as crusty as I was expecting.
Round 2: I made this recipe again, and cooked at the higher temperature. The hummus still didn't really get "crusty", but I don't care...it was still good!
Round 3: I made it with cutlets instead of regular chicken breasts. The thinner meat meant that it took less time to cook. Cutlets may be a better choice if you want smaller portions, but it's really just a matter of preference.
Pound the thicker parts of the chicken breasts thinner, so it will cook more evenly.
Place on a pan, preferably lined with foil.
Pat the tops of the chicken breasts dry with a paper towel.
Sprinkle lightly with salt and pepper.
Spread ~2T of hummus evenly on top of each chicken breast.
Sprinkle paprika on top.
Bake at 450°F for 35 minutes, or until chicken is thoroughly cooked.
I baked mine slightly different than what the recipe called for, because I had something else in the oven with it. I baked mine at 350°F for about 35 minutes, and then turned it up to 450°F and baked it for about another 10 minutes. It cooked through just fine, but that's probably why the hummus didn't get as crusty as I was expecting.
Round 2: I made this recipe again, and cooked at the higher temperature. The hummus still didn't really get "crusty", but I don't care...it was still good!
Round 3: I made it with cutlets instead of regular chicken breasts. The thinner meat meant that it took less time to cook. Cutlets may be a better choice if you want smaller portions, but it's really just a matter of preference.
The Verdict
Awesome! I don't think the hubby likes it as much as I do, but I love it! I would say "will make again", but I already have made it again! I think it's one of my new favorites.
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