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Hummus-Crusted Chicken

  • 5 m
  • 30 m
Robin Bashinsky
“Hummus goes from appetizer to main dish as a rich, tangy coating on chicken breasts. In the oven, the hummus coating caramelizes slightly and the sprinkle of sesame seeds turns extra-crunchy and nutty. For leftovers, you could slice up the chicken and tuck it into a pita with crisp lettuce, cucumbers and tomatoes.”


    • ⅔ cup prepared hummus
    • 1 teaspoon ground cumin
    • 1 teaspoon lemon zest (from 1 lemon)
    • ½ teaspoon paprika
    • ¼ teaspoon salt
    • ½ teaspoon ground pepper
    • 4 (6 ounce) boneless, skinless chicken breasts
    • ¼ cup toasted sesame seeds
    • 2 tablespoons chopped fresh parsley
    • Lemon wedges for serving


  • 1 Preheat oven to 400°F. Line a rimmed baking sheet with foil.
  • 2 Whisk hummus, cumin, lemon zest, paprika, salt and pepper in a small bowl. Spread the mixture evenly on both sides of chicken breasts. Sprinkle both sides with sesame seeds, pressing gently to adhere. Place on the prepared pan.
  • 3 Roast the chicken until an instant-read thermometer inserted in the thickest part registers 160°F, about 20 minutes. Let stand for 5 minutes (the temperature will increase to 165°F). Sprinkle with parsley and serve with lemon wedges.
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