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CHCH Oven Baked Hummus Crusted Chicken

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Summer Fresh Original Hummus


1
2 pc
1 tsp


1 tbsp
Summer Fresh Original Hummus
Chicken Breast or Tenderloin
Smoked Paprika
Salt to taste
Black Pepper to taste
Balsamic Vinegar
227g
350g
10g
as needed
as needed
15mL
Marinate: Mix half container of the SF Original Hummus with 2 tsp balsamic vinegar, 1 tbsp of water, salt, and pepper. Pour marinate all over chicken breast. Let chicken marinate for minimum 2 hours in refrigerator.

Crust Topping: Mix the remaining half container of SF Original Hummus with paprika, salt, and pepper until mixture is homogenous. Spread a thick amount of hummus mixture on top of the marinated chicken.

Preheat oven to 450F, bake chicken 30-40 min or until the chicken internal temperature has reached 165F. If using tenderloin, reduce baking time to 15-20 min.

Serve: 4 people




CHCH Crunchy Chickpea Baby Kale Feta Salad

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Summer Fresh Roasted Garlic Hummus


1
1 can
1 pkg
2 tbsp
1 tbsp


1 tbsp
1 tbsp
2 tbsp
Summer Fresh Roasted Garlic Hummus
Chickpeas
Baby Kale
Crumbled Feta
Julienne Sundried Tomato
Sliced Black Olive
Salt to taste
Black Pepper to taste
Olive oil
Water
227g
350g
150g
25g
15g
15g
as needed
as needed
15g
15g
30g
Dressing: Mix 1 container of SF Roasted Garlic Hummus with lemon juice, olive oil, water, salt, and pepper. Mix throughly. Reserve about 1/4 cup of the dressing.

Chickpea Topping: Drain the canned chickpea over a colander. Rinse with water. Shake all the excess water and dry the chickpeas with paper towel. Put chickpeas on a baking sheet and bake them for about 20 min in a preheated oven set to 400F. Take chickpeas out and mix them with about 2 tbsp of roasted Garlic hummus dressing. Continue baking the chickpeas for an additional 10 or 15 min.

In a big salad bowl, mix evenly baby kale, julienne sundried tomato, sliced black olives, and the dressing. Top salad with crunchy chickpea and feta.

Serve: 4 people




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