Paprika Chicken With Hummus Recipes

HUMMUS CHICKEN

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Stir green bell pepper and onion together in the bottom of a 9-inch casserole dish. Drizzle olive oil over the vegetables; stir to coat.
• Coat chicken breasts completely with a thin layer of hummus and place atop the vegetables. Drizzle lemon juice over the chicken and dust with paprika.
• Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PAPRIKA CHICKEN WITH HUMMUS

Steps:

• Put the chicken between two sheets of plastic wrap. Pound with the flat side of a meat mallet or a rolling pin until the chicken is flattened evenly and about 1/2-inch thick. Stir together the cumin, smoked paprika, salt and pepper and rub over both sides of the chicken.
• Stir together hummus, sweet paprika and turmeric in a small microwave-safe bowl until well mixed. Stir in water (this helps lighten the mixture).
• Heat a large skillet over medium-high heat and heat the oil. Saute the chicken, in batches if necessary, for 6 to 8 minutes, reducing the heat to medium if cooking too fast, until the chicken is golden brown and no longer pink in the center, turning once.
• Meanwhile, cover the hummus mixture, and microwave on high for 45-60 seconds or until warm (don't over do it). Note: I find if the hummus is room temperature, warming is not necessary.
• To serve, spoon the hummus onto individual plates or a platter. Place the chicken on top. Squirt over with lime juice.