Monday, July 4, 2011

Chicken over Asparagus with Hummus Crostini


Chicken over Asparagus
1 lb Fresh Asparagus Spears
4 boneless, skinless Chicken fillets (2lbs)
1 tablespoon zesy Creole Seasoning
1 tablespoon Canola Oil
2 tablespoon + 3/4 Cup Water, divided
3/4 cup plain Greek Yogurt (or regular)

Hummus Crostini
4 oz Cream Cheese
1/2 cup Tomato Basil Bruchetta Topping
1/2 cup Fried Peppers and Onions
4 frozen Garlic Pita Bread
4 oz Deli Classic Hummus


Chicken over Asparagus

Preheat large saute pan on medium high 2 to 3 minutes.

Trim Asparagus, removing tough root end

Coat both sides of chicken with creole seasonings.

Place oil in pan, then add chicken, cook 2 to 3 minutes on each side or until golden.

Reduce heat to medium low.

Arrange asparagus spears over chicken.

Add 2 tablespoons water and cover; cooke 4 to 5 minutes or until chicken is 165 degrees and asparagus is tender.

Transfer asparagus to serving plates; top with chicken.

Whisk together 3/4 cup water, yogurt, and dry soup mix in small saucepan; bring just to a boil on medium heat. Reduce heat to low

Simmer 2 to 3 minutes or until thickened. Spoon sauce over chicken and serve.

Hummus Crostini

Cut cream cheese into cubes; let stand at room tempature to soften.

Preheat over to 450 degrees.

Combine bruschetta topping and fried peppers and onions.

Bake bread 5 mintues or until toasted.

Blend cream cheese and hummus together until smooth.

Spread hummus mixture evenly over each toast; top with brushetta mixture.

Bake 3 more minutes or until hot.

Credit Publix Apron's Simple Meals