Hummus Crusted Chicken

Hummus Crusted Chicken

1- 15 oz can navy beans, rinsed and drained
3 tbsp olive oil
3 tbsp lime juice
4 skinless, boneless chicken breasts
Salt and pepper

2 cups coarse soft bread crumbs
2 tbsp olive oil

1. For hummus, in blender or food processor, combine bean, 3 tbsp olive oil and lime juice. Process until smooth.
2. Sprinkle chicken with salt and epper. Spread chicken with a thick layer of hummus and roll in bread crumbs.
3. Heat 2 tbsp oil in skillet over medium heat. Add chicken, cooking 12 minutes or until no pink remains in the center, flipping halfway through.

Notes: The full recipe of hummus makes more than enough for 4 servings of chicken. I make the full batch, use half of it with 2 chicken breasts (and half the bread crumbs), and then store the other half in the fridge for eating with pita bread or chips.

Recipe Origination: "Better Homes and Gardens"