Since I started this cooking blog, the funniest thing has happened: I imagine flavors more than I ever did before. It used to be when I imagined a flavor, it was the flavor of my favorite dish in some restaurant, and the only way to get it out of my head was to visit that restaurant. But now, I imagine flavor combinations that I’ve never tasted before, just wild ideas that pop into my head. The combinations don’t always work – my husband will attest to my many failures.
But sometimes, wow. They’re as delicious in real life as I imagined them to be. One example is the Shrimp Margaritas appetizer I concocted. And the Snap Pea Cheese Canoes. (My imagination didn’t serve me nearly as well with my Tater Salad, potato salad made with Tater Tots, which tasted so horrible that I put it in the “Don’t try this at home” category.)
I am very proud to share with you my delicious recipe for Hummus Chicken, which happily tasted even better in my mouth than it did in my head. And it’s super easy, with just four ingredients.
Recipe: Hummus Chicken3 – 4 pounds of boneless chicken breasts
4 oz prepared hummus
1 T mayonnaise (I used fat-free)
½ t cayenne pepper
Preheat the oven to 350 degrees. Slice each chicken breast in half.
Mix together the remaining ingredients. Spread some of the hummus mixture inside each chicken breast, fold the halves closed, then spread some on top of each chicken breast. Place on an ungreased cookie sheet and put it into the oven.
Bake until the chicken is cooked thoroughly, about 50-60 minutes.