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!
Ingredients
- 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)
Directions
- 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.
- In a bowl, coat chicken in hummus and transfer to baking dish on top of onions.
- Drizzle chicken breasts with lemon juice and top with panko, paprika, and salt & pepper.
- Bake for 30-35 minutes.
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