This is an adaptation from another RR recipe in October's issue. I made it a little healthier by omitting butter. I also garlic to the filling and used regular breadcrumbs instead of panko. It was good and even Bryan liked it. I was worried since he doesn't like hummus or spinach separately, but imagine my surprise when he liked them together!
Hummus Stuffed Chicken
Serves 2
Stuffing:
5 oz frozen chopped spinach, thawed and squeezed
2 tablespoons pine nuts, lightly toasted in pan, chopped
1/3 c hummus
1 clove garlic, pressed
1/8 teaspoon ground nutmeg
salt and pepper
Chicken:
2 boneless, skinless chicken breasts (4 oz each), pounded to 1/4 inch thickness
1/4 c flour, seasoned with salt and pepper to taste
1 egg, slightly beaten
1/3 c breadcrumbs
Preheat oven to 350. Combine stuffing ingredients. Season with salt and pepper to taste.
Place half of stuffing mixture on one side of each chicken breast. Fold over and secure with toothpicks. Set up an assembly line with the flour, then the egg, and finally the breadcrumbs. I do this on one long sheet of wax paper. I have a pile of flour, the egg in a bowl, and then a pile of breadcrumbs...this equals less dishes to clean up! I also set them up moving towards the pan on the stove...that way, once I'm done dipping in breadcrumbs, I can put them straight in the pan.
Heat pan over medium-high heat and spray with cooking spray. Dip the chicken packets into the flour and shake off the excess. Then dip in egg, followed by breadcrumbs. Put into pan and cook 3-4 minutes on each side. This helps the crust to brown up a little.
Transfer chicken to baking dish (sprayed with cooking spray) and put in oven for 10 minutes. Let rest for 5 minutes before serving.
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