Serves: 12
Total Calories: 44
1. Place each chicken piece between two pieces of plastic wrap. With flat side of meat mallet lightly pound to 1/2-inch thickness. Remove plastic wrap.
2. In small bowl stir together paprika, oil, cumin, lemon peel, ginger and cayenne pepper. Rub on both sides of chicken breasts. Place on rack of broiler pan. Broil 4- to 5-inches from heat for 12 to 15 minutes or until no longer pink, turning once.
3. Meanwhile spread crackers with hummus. Thinly slice chicken. Top crackers with chicken pieces. Top with pepper piece. Garnish as desired.
This The Casablanca recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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