Tuesday, February 9, 2016

Chicken Breasts Stuffed With Hummus


¼ c. olive oil
½ c. hummus
1 c. all-purpose flour
1 Tbsp water
1 ½ c. Panko (breadcrumbs will work, too)
4 chicken breasts, boneless, skinless
4 egg whites, large-size eggs
pepper to taste
salt to taste


Pound the chicken until it's about ¼ of an inch thick, 8-inches long, and 6-inches wide. Put it in a plastic bag before pounding for better results.

Lay down some parchment paper to create a work area.

Place the chicken breasts on the parchment paper, smooth side down, and sprinkle salt and pepper on them.

Add about 2 tablespoons of hummus to the chicken breasts. Allow a ½-inch border to remain on all sides.

Roll up each chicken breast and then wrap each one in plastic wrap or foil, twisting the ends.

Put the chicken in the fridge for 45 minutes.

Preheat the oven to 400 degrees.

Get out three shallow dishes. In one shallow dish, pour the flour. In another shallow dish, whisk the egg whites. Place the breadcrumbs or Panko in a third dish.

Take out the chicken breasts and unwrap them.

Roll them in flour, holding them with tongs, then dunk them into the egg whites and finally put them in the Panko. Press the breadcrumbs in place with your fingers so that they stick to the chicken appetizers.

On the stove, heat up ¼ cup of olive oil. Use a non-stick skillet and heat the oil until it's shimmering. This should take four or five minutes.

Put the chicken and hummus appetizers into the oil, placing the seam-side down.

Cook the appetizers until they turn a golden color on all sides. This will take about two minutes.

Place the appetizers into a baking dish with the seam-side down.

Cook them for 15 or 20 minutes, depending upon your oven.

Take them out of the oven, and then slice them up, using a sharp knife.

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