Hummus-crusted Chicken Breast and Summer Veggies

MICHELLE PARKIN PHOTOGRAPHY_PESTO PRINCESS_HUMMUS CHICKEN_HIGH RES 3

Hello #LoyalRoyals

Have you bought your tub of Pesto Princess Hummus yet? It’s spiked with plenty of cumin, not too heavy on the garlic, super generous on the tahini and low on the oil with a thick, creamy texture just like an authentic homemade hummus. Besides all those virtues, it is completely free from preservatives!

What’s not to love?

Hummus is much more than a dip. You might like to give our hummus-crusted chicken recipe a try, where the hummus makes an unusual crust and keeps the chicken moist while baking. It’s ridiculously easy to make – perfect for a quick weeknight supper. Let us know how you get on!

With love from all at the Palace
HRH Kathleen

You will need

4 boneless, skinless chicken breasts
400-600 g mixed veggies (baby marrows, patty pans, tender stem broccoli), washed and chopped into bite-size pieces
1 Tbsp olive oil
1 Tub Pesto Princess Hummus
50 g flaked almonds

How to

1. Preheat the oven to 200ºC. 

2. Place the veggies in large roasting dish and drizzle with olive oil. Give them a toss to ensure they are evenly coated and season well with salt and pepper.

3. Lay the chicken breasts on top of the veggies and spread a 1/4 tub of hummus evenly onto each piece. 

4. Sprinkle with flaked almonds and roast for 25-30 minutes, until the chicken is cooked through and the vegetables are tender.
Enjoy with a squeeze of lemon and a glass of chilled white wine.

MICHELLE PARKIN PHOTOGRAPHY_PESTO PRINCESS_HUMMUS CHICKEN_LOW RES 1

Recipe and food styling by Michelle Parkin.

Michael Olivier’s Choice

Application: Marketing/ CatalogueCategory: Standard Packshot.

Mulderbosch Cabernet Sauvignon Rosé 2017

An acclaimed Rosé which, this year, is sponsoring the Breast Health Foundation as part of Cancer Month.

Looks like Bottled in a screw-topped, Burgundy-shaped bottle with the now iconic Mulderbosch ‘cigar’ label. There’s a pink Breast Health Foundation sticker on the neck. In the glass, you will find the lovely cherry blossom pink a little lighter than in previous vintages.

Smells like Cherry drops, undertow of rose petals and minerals.

It tastes like Crisp. Fresh. Dry. Chunky watermelon and wild strawberries. All the sweet fruited Cabernet tastes, blackcurrants, blueberries and roadside brambles. Complex, essence. Long satisfying aftertaste.

www.michaelolivier.co.za



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