The Kitchn: Hummus and chicken make a magical dish
Hummus-Crusted Chicken
Serves 4
Cooking spray
4 boneless, skinless chicken breasts (about 2 pounds total)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup hummus
1/2 teaspoon smoked paprika
1. Arrange a rack in the middle of the oven and heat to 450 F. Lightly grease a baking sheet with cooking spray.
2. Dry the chicken on all sides with paper towels, then season with the salt and pepper.
3. Arrange the chicken in a single layer on the prepared baking sheet. Spread the hummus over each chicken breast (about 1 tablespoon over each), spreading it into a thin layer until each breast is evenly and completely coated. Sprinkle the paprika over the hummus.
4. Bake until the chicken is cooked through, completely opaque, and registers 165 F on an instant-read thermometer, about 20 minutes.
5. Turn the oven to broil and broil the chicken until the hummus is dry to the touch and browned, about 3 minutes. Serve immediately.
Recipe notes: Refrigerate leftovers in an airtight container for up to four days.
(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
