4 boneless, skinless chicken breasts (5 to 6 ounces each, tenderloins removed)
Salt and pepper to taste
1/2 cup Sabra hummus (any flavor)
4 large eggs whites
1 tablespoon water
1 cup unbleached, all-purpose flour
1 1/2 cups breadcrumbs (preferably panko)
1/3 cup olive oil
1. Place each trimmed chicken breast in a large zippered plastic bag and hammer with a meat pounder or a rolling pin to quarter-inch thickness. Lay chicken smooth-side down on a work surface and season with salt and pepper. Evenly spread about 2 tablespoons hummus on each breast, leaving about a 1/2-inch border all around. Roll each breast and wrap in a sheet of aluminum foil or plastic wrap, twisting the ends like a candy wrapper. Chill in the refrigerator about 45 minutes.
2. Preheat oven to 400 degrees. Lightly whisk egg whites and water. Pour egg mixture, flour, and breadcrumbs in separate pie pans or shallow dishes. Unwrap chicken and roll in flour, using tongs. Shake off excess flour and submerge in egg mixture, letting excess drip off. Finally place in breadcrumbs, using fingers to press breadcrumbs so they stick.
3. Heat olive oil in a large non-stick skillet over high heat until shimmering, about 4 minutes. Add rolled chicken breasts seam-side down. Cook until golden, about 2 minutes on all sides. Put chicken breasts seam-side down in a baking dish and bake about 15 minutes. Remove from oven and let sit for 5 minutes. Using a sharp knife, slice each breast into 4 or 5 pieces and serve.
Recipe provided by chef Colombe Jacobsen from the Sabra Cookbook
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