Hummus-Stuffed Chicken Breasts

October 2007
Hummus-Stuffed Chicken Breasts

by 8 people

add your rating

Add a comment

This great chicken recipe takes a shortcut with store-bought hummus.

Makes: 4 servings

Prep: 40 mins

Cook: 25 mins

  • 1 10 ounce box  frozen chopped spinach, thawed and wrung out
  • 2/3 cup hummus
  • 1/4 cup pine nuts, lightly toasted
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper
  • 4 skinless, boneless chicken breasts, butterflied by your butcher and pounded 1/4 inch thick
  • 1/2 cup flour
  • 2 large eggs
  • 1 1/2 cups panko (Japanese bread crumbs)
  • 4 tablespoons butter
  1. Preheat the oven to 350 degrees . In a medium bowl, combine the spinach, hummus, pine nuts and nutmeg. Season with salt and pepper.
  2. Season the chicken with salt and place one-quarter of the hummus mixture on the right side of each breast. Fold the left side over the mixture. Using toothpicks, close the open sides.
  3. Place the flour in a wide, shallow bowl and season with salt and pepper. Beat the eggs in another bowl and place the panko in a third bowl. Coat the stuffed chicken with the flour, shaking off any excess. Dip the chicken in the egg, then coat with the panko.
  4. In a large skillet, heat the butter over medium-high heat until the foaming stops. Add the chicken and cook, turning once and adjusting the heat as necessary, until golden, 3 to 4 minutes per side. Transfer the chicken to a foil-lined baking sheet and bake for 10 minutes. Let rest for 5 minutes. Discard the toothpicks and slice each breast into pieces.
Tip For a change
  • Replace the chicken with pork medallions.