4 boneless, skinless organic chicken breasts
1 lemon, juiced
1 lemon, sliced into rounds
1 cup hummus
4 fresh rosemary sprigs or 2 tablespoons dried
Generous drizzle of balsamic vinegar
1 jar (8.5 ounces) sun dried tomatoes, julienne cut in olive oil, drained
Sea salt and freshly ground pepper
½ cup toasted pine nuts, optional
Heat oven to 400 degrees.
Place chicken breasts in a small roasting pan sprayed with nonstick cooking spray. Cover all exposed chicken with the hummus (use a spoon or your hands), make sure it is layered quite thick, about ¼ inch.
Drizzle the lemon juice over the hummus. Arrange the sun dried tomatoes on top of the hummus then the lemon slices over the tomatoes. Break up the rosemary sprigs and sprinkle over the top. Bake 20 minutes or until chicken is cooked through.
Remove lemon slices, drizzle with balsamic vinegar, season with salt and pepper and top with roasted pine nuts. Serve on top of brown rice and with a spinach salad for a complete meal.