Recipe from Better Homes and Gardens
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
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.
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 (µg) 101, Cobalamin (Vit. B12) (µg) 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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