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“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
1Preheat oven to 400°F. Line a rimmed baking sheet with foil.
2Whisk 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.
3Roast 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.