Monday, April 11, 2011

Hummus Coated Chicken with Lemon and Rosemary

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
--Coat chicken (I used some of Scot's latex gloves because using your hands is the easiest, if grossest, way) with hummus about 1/4 inch thick and place in baking dish.
--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)

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