I made this for Drew's first birthday and it was great! I followed the directions to a tee and it turned out a little too lemon-y for us, so the directions below are what I will do next time. I think the extra drizzle of lemon juice at the end was a bit unnecessary as well as cooking the lemons on the chicken. Otherwise, it was a fabulous meal. The hummus was crusty on the outside and smooth and creamy underneath. The chicken was moist and tasty, and oh, and the rosemary, how could I forget!? It blended everything together beautifully! Serves 4
Hummus Coated Chicken with Lemon and Rosemary
- 4 boneless/skinless chicken breasts
- 2 or 3 lemons
- 1 cup hummus - pre-made or homemade.
- 4 T dried rosemary
- generous drizzle of balsamic vinegar
--Cut lemon's in half and squeeze lemon juice on each coated chicken breast. I did almost an entire half on each breast.
-- Sprinkle the rosemary on and then generously drizzle the balsamic vinegar. Yes. Generous is good. Go on. Just let it flow....
--Bake for 30 minutes at 450.
--Garnish with slices of lemon.
(If this is not lemony enough for you, then bake the chicken with the lemon slices on)