*Photo: The family enjoyed this recipe so much that this was left for a photo*
Being a Sabra Ambassador has challenged me to experiment with new recipes and flavors. I decided to try creating a Hummus Stuffed Chicken Breast recipe from one of my favorite wraps that I make for myself when I am too hungry and busy to be creative. That recipe is a hummus, feta and baby spinach wrap. Sometimes, I also drizzle in some balsamic syrup.
However, this time I decided to try the flavor of the garlic hummus as I thought it may be a bit to dull with plain hummus. Plus, my husband and I love garlic.
Before I share the recipe, I want to let you know that there is a great ‘Hummus Lovers’ group on Mixingbowl.com where we all share recipes, blog posts, ideas AND there is a $250 sweepstakes. All you have to do is answer the question ‘What is your best healthy snacking tip?’ and you are in the running for the random drawing. Yes, you do need to create an account on mixingbowl but I am rather certain that if you simply uncheck the ‘receive emails….’ box and you will not get emails from the site.
Hummus Stuffed Chicken Breasts
Ingredients (4 servings):
2 boneless, skinless chicken breasts, butterflied and pounded 1/4 inch thick
1 cup of baby spinach
4 Tablespoons roasted garlic hummus
1 ounce feta, crumbled
Salt and pepper
1/3 all-purpose cup flour
2 large eggs, beaten
1-1/3 cups plain panko bread crumbs
2 tablespoons olive oil
Directions:
1. Preheat the oven to 350°. In a bowl, combine the hummus and feta.
2. Season each chicken breast with pepper. Place one tablespoon of the hummus mixture on one side of each breast and then place the baby spinach on top of the mixture. Beginning with the opposite side, roll the breast to the side with the hummus and secure using toothpicks.
3. Place the flour and panko bread crumbs on two separate plates and season with salt and pepper. Beat the eggs in a bowl. Now create an assembly line of flour, egg then bread crumbs. Coat the stuffed chicken with the flour, shaking off any excess. Dip the chicken in the egg, then coat with the panko bread crumbs.
4. In a large skillet, heat the oil over medium-high heat until the foaming stops. Add the chicken and cook until golden, 3 minutes or so on each side. Transfer the chicken to a foil-lined baking sheet and bake for 15-20 minutes.
5. Remove the toothpicks and enjoy your meal.
When cooking the breasts in the oil, I use my splatter screen to protect against any of those pesky little oil splatters
alex@amoderatelife says
Hi Jenn and welcome to the two for tuesday recipe blog hop. I am now following your blog with RSS and tweets. Please place a link back to the blog hop so others may join in the fun! Thanks and hope to see you next week. Alex@amoderatelife
BakingBrenda says
This sounds soo Absolutely AWESOME!!! I love all the flavors added in this recipe. I can’t wait to try it!! I would love to try it with stuffed pork chops too!! This is definately a WIN WIN!! Thank you so much for sharing!!
Jennifer says
Funny – I could not believe I had nothing left but that for a photo so I decided to go for it anyway….thanks for making me smile so early in the day
Butterpoweredbike says
My brain was wandering all over that picture wondering which was the chicken, before I read the caption. That’s the trouble with blogging about actual meals, isn’t it. Thanks for linking up with T4T.
5 Star Foodie says
Sounds fantastic – the yummy hummus stuffed inside the chicken, excellent!
Christy says
Hummus in a chicken wrap – wow! I will have to give this a try because well it sounds so darn delicious! Thanks for linking to Two for Tuesdays!
girlichef says
Oh my…garlicky hummus stuffed inside a chicken breast!? That’s about all that’d be left for a picture around here, too- LOL! Sounds delicious. Thanks so much for sharing it at Two for Tuesdays this week. Your new digs look great! 🙂
brandi says
Great idea using the hummus to stuff in chicken. I love using hummus in egg salad and deviled eggs. It gives it such a deep flavor and a creamy texture without the mayo!