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Hummus And Spinach Stuffed Chicken Breasts

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Ingredients

Adjust Servings:
2 boneless skinless chicken breasts
1/4 cup hummus roasted garlic is good
8 spinach leaves more or less
1/4 cup parmesan cheese, grated
2 tablespoons olive oil
salt
pepper
1/2 cup orange juice
1/2 cup chicken broth
spices your favorite spice blend, we used paul prudhomme's poultry magic

Nutritional information

405.6
Calories
213 g
Calories From Fat
23.7 g
Total Fat
5.3 g
Saturated Fat
86.5 mg
Cholesterol
663.7 mg
Sodium
13 g
Carbs
2.9 g
Dietary Fiber
5.7 g
Sugars
35.1 g
Protein
338 g
Serving Size

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Hummus And Spinach Stuffed Chicken Breasts

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    Cuisine:

    Pretty tasty chicken. Even my 3 year old liked it. It was pretty easy and quick to make as well. Thanks for posting!

    • 65 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Hummus and Spinach Stuffed Chicken Breasts, This unique creation adapted from Je Mange la Ville is easy and impressive. It’s tempting to overstuff the chicken but it may spill out into the sauce. The cooking time will depend on the thickness of your chicken., Pretty tasty chicken. Even my 3 year old liked it. It was pretty easy and quick to make as well. Thanks for posting!, Loved this recipe! The orange sauce was great! used classic hummus and added fresh crushed garlic to the oil when cooking. I also added the rest of what was left of the fresh spinach to cook with the chicken and orange sauce at the last 10 minutes of cooking time and it was very good!!!


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    Steps

    1
    Done

    Spread a Piece of Plastic Wrap Out Over a Cutting Board and Lay a Chicken Breast Down. Fold a Layer of the Plastic Wrap Over It and Pound the Breast Out Until Its Much Thinner. Repeat With the Other Breast.

    2
    Done

    Sprinkle a Little Seasoning Mix and Lay Down Some Spinach Leaves on Each Flattened Piece of Chicken. Divide the Hummus Between the Breasts. Sprinkle Each With a Little Parmesan.

    3
    Done

    Roll Up, and Sprinkle Each Chicken Roll-Up With Some Salt, Pepper, a Little More Seasoning Mix and Some Parmesan Cheese. Heat a Skillet Over Medium-High Heat and Add the Oil. Then, Add the Chicken, Seasoned and Parmed Side Down. Go Ahead and Season the Side Facing Up and Let It Brown For a Couple of Minutes.

    4
    Done

    Flip It Over and Brown the Second Side. Add the Orange Juice and Broth to the Pan and Reduce the Heat to Medium. Cover Partially and Let Cook Until the Chicken Is Done Cut Open or Wait Until a Thermometer Says 165 Degrees Make Sure You Are Checking the Hummus Temperature Too.

    5
    Done

    Serve the Chicken With Orange Sauce Drizzled Over It.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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