• 1  15 - 16  ounce can 
    navy beans, rinsed and drained
  • 3   tablespoons 
    olive oil
  • 3   tablespoons 
    lime or lemon juice
  • 4   
    skinless, boneless chicken breast halves
    Salt and ground black pepper
  • 2   cups 
    coarse soft bread crumbs
  • 2 - 3   tablespoons 
    olive oil
    Lime or lemon wedges
For hummus, in a blender or food processor combine beans, the 3 tablespoons olive oil and the lime juice; process until smooth. Set aside 1/3 cup of the hummus for another use.
Sprinkle chicken lightly with salt and pepper. Spread chicken with remaining hummus; roll in bread crumbs.
Heat 2 tablespoons oil in a skillet over medium heat. Add chicken; cook 12 minutes or until no pink remains (170 degrees F), turning once. Add more oil, if needed. If crumbs brown too quickly, reduce heat. Serve with lime wedges. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 491, Fat, total (g) 20, chol. (mg) 82, sat. fat (g) 3, carb. (g) 35, Monosaturated fat (g) 13, Polyunsaturated fat (g) 3, fiber (g) 6, sugar (g) 2, pro. (g) 43, vit. A (IU) 49, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 17, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 101, Cobalamin (Vit. B12) (g) 1, sodium (mg) 676, Potassium (mg) 714, calcium (mg) 101, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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