Ingredients Jump to Instructions ↓

  1. 1 15- to 16-oz. can navy beans, rinsed and drained

  2. 3 Tbsp. olive oil

  3. 3 Tbsp. lime or lemon juice

  4. 4 skinless, boneless chicken breast halves

  5. Salt and ground black pepper

  6. 2 cups coarse soft bread crumbs

  7. 2 to 3 Tbsp. olive oil

  8. Lime or lemon wedges

Instructions Jump to Ingredients ↑

  1. Directions 1. For hummus, in a blender or food processor combine beans, the 3 tablespoons olive oil and the lime juice; process until smooth. Set aside 1/3 cup of the hummus for another use.

  2. Sprinkle chicken lightly with salt and pepper. Spread chicken with remaining hummus; roll in bread crumbs.

  3. Heat 2 tablespoons oil in a skillet over medium heat. Add chicken; cook 12 minutes or until no pink remains (170 degrees F), turning once. Add more oil, if needed. If crumbs brown too quickly, reduce heat. Serve with lime wedges. Makes 4 servings.


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