Entries Tagged as 'chicken'

Hummus-Crusted Lemon Chicken




I’m always looking for some new chicken recipes to make since we’re trying to cut down on our red meat intake and my DF doesn’t like fish. Chicken’s a nice, lean meat that we can eat on a daily basis. It’s just a matter of finding some new ways to cook/grill/bake it.


My DF and I eat hummus on a regular basis, so this recipe immediately popped out to me. Coating your chicken with hummus and panko before baking it? Genius! I was also curious as to how hummus would hold up in the oven.



As it turns out, it’s awesome. I loved the addition of grape tomatoes because it created a thick sauce at the bottom of the dish that was great on rice. The hummus locked in the moisture of the chicken while baking, creating a perfectly baked piece of meat.


The panko crumbs turned a nice shade of brown and gave it a little crunch for texture.


I’ll definitely be making this recipe from Rachel Schultz again!

Hummus-Crusted Lemon Chicken

Serving Size: 3-4


  • 4 boneless, skinless chicken breasts
  • 1 onion, sliced
  • 1 cup hummus
  • 2 lemons
  • 1 teaspoon paprika
  • 1/4 cup panko
  • Salt & pepper
  • Zucchini & squash (optional-- I used grape tomatoes)


  1. Preheat oven to 450 degrees. Arrange onion (the original poster used zucchini and squash as well, but I added grape tomatoes instead) in base of a 9×13 baking dish.
  2. In a bowl, coat chicken in hummus and transfer to baking dish on top of onions.
  3. Drizzle chicken breasts with lemon juice and top with panko, paprika, and salt & pepper.
  4. Bake for 30-35 minutes.

Perfect Chicken




Apologies, for I’ve been MIA this past week because we’ve been celebrating my DF’s grandma’s 90th birthday in Vegas and then meeting up with my family in Hawaii for a little relaxation time. Now that we’re back home, it’s time for me to get back into the flow of things. I have so much to blog about!


I just landed back in SF about two hours ago and wanted to get a post up before I got into bed. That’s how much I love you guys.


We’ve been eating a lot of red meat for the past week and really need to cut back on that. Chicken to the rescue!


This really is perfect chicken. It’s great to serve as is, with rice, on top of a salad, or in pasta. You can do whatever you want with it.


All I’m dreaming about is getting into bed and not scratching all these dang bug bites that I have on my legs from hiking Manoa Falls yesterday. Good night to all!

Recipe slightly adapted from The Recipe Crayon Box

Perfect Chicken

Prep Time: 15 minutes

Cook Time: 25 minutes

Serving Size: 2-4


  • 2-4 boneless chicken breasts
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/2 t. garlic powder
  • 1/2 t. dried chopped onions
  • 1/2 t. paprika
  • 1/2 t. red cayenne pepper
  • 2-3 T. olive oil


  1. Preheat oven to 350 degrees.
  2. Mix together the salt, pepper, garlic powder, onion powder, and paprika in a small bowl.
  3. Coat the chicken breasts in the seasoning, rubbing in to coat.
  4. Heat olive oil in a pan over medium high heat. Add the chicken and cook 2-3 minutes per side, until browned.
  5. Move the chicken to a baking sheet and bake for 25 minutes or until juices run clear.
  6. When done, let the chicken sit on a plate 5-10 minutes before cutting, shredding, or eating.

Buffalo Chicken Pizza




Sometimes, miracles happen. In this case, it’s called buffalo chicken pizza. Oh lordy. It’s easy to finish this is one sitting (or maybe that’s just me?), but you should probably share with a friend or two.


I used Pillsbury’s Pizza Crust for the first time and was very impressed with how easy it was to roll out onto my baking pan. There was no tossing, stretching, or pulling. The dough didn’t stick together and I didn’t have to worry about punching holes through it with my claw like fingers. Simply unroll the dough and add on your desired toppings.


Frank’s buffalo sauce has always been around in our kitchen for every kind of meat, vegetable, or bread that you can imagine. My DF likes to douse it on practically everything. When you mix buffalo sauce, chicken, and pizza together, you’ve got my DF’s favorite foods in one dish. It’s a dinner that he’s guaranteed to love.


You basically just heat up chicken with hot sauce over the stovetop, let it cook together for a bit, and then throw it on top of your dough.



Add a little cheese.


And some chopped onions for color (and health).


And throw it into the oven to let it melt together.


Rectangle pizzas are far superior than circle pizzas. You get more manageable slices and extra crust on four pieces. That’s what I’m talking about!

It also reminds me of elementary school because we always got our class party pizzas from Little Caesar’s. I never ate that brand of pizza at home, so it was a treat every single time. Little pieces for my 6 year old hands. I was ecstatic to have a pizza slice that I could comfortable hold way back in the day.



I’m all about the edges and my DF prefers the middle… Another reason why we’re just two peas in a pod. Are you more of a crust or middle kind of pizza eater?



Recipe from Inspired Taste. Remember.. you have to cook the pizza dough for a bit prior to adding all of the toppings!

Buffalo Chicken Pizza


  • 1 (13.8 oz) roll Pillsbury Classic Pizza Crust
  • 3/4 cup buffalo wing sauce
  • 2 cups shredded cooked chicken
  • 3/4 cup grated cheddar cheese
  • 3/4 cup grated mozzarella cheese
  • 2 green onions, thinly sliced


  1. Preheat oven to 400 degrees F. Then, spray a baking sheet (with sides) with cooking spray.
  2. Roll out the pizza dough into a rectangle on the baking sheet and bake for 8 minutes.
  3. While the pizza crust bakes, add buffalo wing sauce and shredded chicken to a medium saucepan over medium heat. Cook, stirring occasionally, 3 to 5 minutes or until thoroughly heated.
  4. Evenly spread the buffalo chicken over the baked pizza crust then scatter the cheddar cheese, mozzarella cheese and sliced green onions on top.
  5. Bake pizza an additional 8 to 10 minutes.

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