Post by Loupy on May 17, 2016 12:29:58 GMT -7
SKILLET HUMMUS CRUSTED CHICKEN BREASTS (GF)
Author: Linda Etherton @ glutenfreehomemaker.com/
These skillet hummus crusted chicken breasts are easy, moist, and flavorful, and they won’t heat up the whole house. With only 3 ingredients, it’s a perfect gluten-free weeknight dinner.
Serves: 4
INGREDIENTS
1 cup plain hummus (or flavored if you like such as this roasted red pepper hummus)
4 boneless skinless chicken breast halves (about 2 pounds)
2 Tablespoons coconut oil or other high heat oil
INSTRUCTIONS
Cut each chicken breast piece in half (unless they are already small pieces).
Pound out the thicker parts so they are the same thickness as the thinner end.
This will help it cook faster in the skillet.
Heat 1 tablespoon of the oil in a non-stick skillet over medium heat.
Spread hummus evenly on one side of half the chicken pieces.
Place the chicken hummus side down in the skillet.
Spread more hummus on the top sides (the back of a spoon works well.)
Cook 7 - 8 minutes then gently turn each piece over using a spatula.
Cook another 7 - 8 minutes or until chicken reaches 165° F in the center.
Repeat with the remaining chicken.
NOTES
While I love using cast iron, this recipe definitely works best in a non-stick skillet.
Roasted Red Pepper Hummus
INGREDIENTS
1 pound 13 ounces (1 large can) chick peas
juice of one lemon
1 Tablespoon tahini (or to taste)
½ teaspoon salt
⅓ cup canned roasted red peppers
¼ cup olive oil
approximately ¼ cup water
INSTRUCTIONS
Drain and thoroughly rinse the chick peas, then drain again.
Combine all ingredients except the water in a food processor or blender.
Gradually add the water until it reaches a smooth creamy consistency.
A little more or a little less water may be needed.
If desired, garnish with additional roasted red pepper, chopped.
Author: Linda Etherton @ glutenfreehomemaker.com/
These skillet hummus crusted chicken breasts are easy, moist, and flavorful, and they won’t heat up the whole house. With only 3 ingredients, it’s a perfect gluten-free weeknight dinner.
Serves: 4
INGREDIENTS
1 cup plain hummus (or flavored if you like such as this roasted red pepper hummus)
4 boneless skinless chicken breast halves (about 2 pounds)
2 Tablespoons coconut oil or other high heat oil
INSTRUCTIONS
Cut each chicken breast piece in half (unless they are already small pieces).
Pound out the thicker parts so they are the same thickness as the thinner end.
This will help it cook faster in the skillet.
Heat 1 tablespoon of the oil in a non-stick skillet over medium heat.
Spread hummus evenly on one side of half the chicken pieces.
Place the chicken hummus side down in the skillet.
Spread more hummus on the top sides (the back of a spoon works well.)
Cook 7 - 8 minutes then gently turn each piece over using a spatula.
Cook another 7 - 8 minutes or until chicken reaches 165° F in the center.
Repeat with the remaining chicken.
NOTES
While I love using cast iron, this recipe definitely works best in a non-stick skillet.
Roasted Red Pepper Hummus
INGREDIENTS
1 pound 13 ounces (1 large can) chick peas
juice of one lemon
1 Tablespoon tahini (or to taste)
½ teaspoon salt
⅓ cup canned roasted red peppers
¼ cup olive oil
approximately ¼ cup water
INSTRUCTIONS
Drain and thoroughly rinse the chick peas, then drain again.
Combine all ingredients except the water in a food processor or blender.
Gradually add the water until it reaches a smooth creamy consistency.
A little more or a little less water may be needed.
If desired, garnish with additional roasted red pepper, chopped.
