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Alex's Oven Baked Hummus Chicken Recipe


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     Alex's Oven Baked Hummus Chicken

Category   Entrees - Maindishes
Sub Category   Low-carb
Preptime   30 minutes

2 Boneless Skinless Chicken Breast
1 16oz Can Chick Peas/Garbanzo Beans
1 Lemon
3 Coves Garlic
1/4 C Extra Virgin Olive Oil
1/2 tspn Tahini or Seasme Seed oil
1/2 tspn Kosher Salt
Cracked Black Pepper to taste
Paprika to taste
Blender or food processor

Preheat Oven to 425 degrees F. Rinse and pat chicken dry with paper towels, on a greased baking dish set chicken aside and let come to room temperature. In the meantime drain and rinse chick peas well. Peel the skin off of chick peas, this is so the hummus will be smooth if consistency is no issue skip this step. Once all chick peas are skinned place them in a blender and pulse until they are forming a thick chunky paste. Pour in half of the olive oil, salt, all of the tahini or sesame oil, half of the lemon juiced, all three garlic cloves and blend/pulse until mixture becomes smooth. If possible stream the rest of the oil while blending the hummus (if your blender does not have the option for streaming stop add the remanding olive oil between pulses). Hummus is done when mixture is homogeneous and smooth. You may add cold water if hummus is too thick.
After the hummus is ready you may season the chicken. Generously sprinkle kosher salt and cracked black pepper onto both sides. Spoon 2-3 table spoons of hummus onto each chicken breast and smooth over breast. Generously squeeze lemon over the hummus and chicken and sprinkle as much or as little paprika as you like on top.
Place on middle rack of preheated oven for 30-40 minutes or until a meat thermometer reaches 160 degrees F. To make the hummus a crust place under watched broiler for 1-2 minutes. Let rest loosely covered for 5-10 minutes before serving.
Serving Suggestions
Best served with wild rice and roast carrots.

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