Options:

Include nutrition information?

Hummus Crusted Baked Chicken

Created by Kchurchill5 on October 2, 2012

4 boneless skinless chicken breasts
1 cup roasted garlic hummus (buy or make your own)
1 lemon cut in 8 slices (2 on each breast during baking)
1 lemon cut in half (half to squeeze over the chicken; half to be cut in 4 wedges as a garnish)
1/4 cup balsamic vinegar

Step 1: Chicken ... Remove the chicken from the refrigerator to take the chill off. Season well with salt and pepper on each side.
Step 2: Hummus ... You can make your own hummus, which is very easy; but, you can also buy a quality hummus right in your grocery store these days. Spread 1/4 cup over each chicken breasts making sure to cover the top and the sides; then, add the chicken to a shallow baking dish lined with parchment paper or foil for easy clean up.
Step 3: Squeeze one half of the lemon over the 4 breasts, top with the rosemary and a bit more pepper. Then, drizzle half of the balsamic vinegar, add 2 lemon slices to each breast squeezing slightly; and, finish with a drizzle of olive oil and a pinch of salt.
Step 4: Bake ... Preheat the oven to 425 degrees, and bake the chicken on the middle shelf (uncovered) for 20-30 minutes until golden brown. If you are not sure if it is done, use a thermometer to check. I remove them at 165 degrees. Transfer to a serving platter and cover with foil to rest before serving.
Step 5: Serve ... They will be golden brown, tender, and moist. Drizzle with the remaining balsamic vinegar; and, chopped olives and basil which is optional. Serve with the other half of the lemon cut in 4 small wedges, sauteed kale or spinach and roasted tomatoes, stuffed with Feta for a nice healthy dinner. ENJOY!