*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
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