Wednesday, February 20, 2013

February 20-Hummus Crusted Chicken

My hubby and I have both had the privilege of dining in the Middle East (BEST food you'll ever eat, by the way) and have turned into hummus fanatics. We have been known to devour an entire package in one sitting. Over the past few years, we've made it our goal to visit every Middle Eastern restaurant in southern California and often rate the experience based on the hummus. 

When I found this recipe for Hummus Crusted Chicken by Ali at Gimme Some Oven I had to try it. I'll admit, I was a little skeptical at first because I had never baked hummus. Whoever came up with this is brilliant! Hummus is a great coating for chicken! It takes on a light crispy texture, almost giving the chicken a fried/crusted texture. Yummy. Plus, it was probably one of the easiest recipes I've ever made.

Hummus Crusted Chicken w/veggies
4 boneless, skinless chicken breasts
salt and pepper
1 zucchini, chopped
1 yellow squash, chopped
1 medium onion, chopped
1 cup hummus
1 tbsp olive oil
2 lemons
1 tsp smoked paprika or sumac

1. Preheat oven to 450. Coat a large baking dish with cooking spray.
2. Season chicken breasts with salt and pepper. In a large bowl, toss zucchini, squash, and onion with olive oil until evenly coated. Season with salt and pepper. 
3. Place vegetables on the bottom of the dish in an even layer. Lay the chicken breasts evenly on top. Cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with paprika or sumac. Thinly slice the remaining lemon and place the slices in between the chicken and vegetables if desired.
4. Bake 25-30 minutes, until chicken is cooked through and vegetables are tender. 
5. Serve immediately and enjoy!

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