Mediterranean Hummus Chicken Pockets
These Mediterranean Hummus Chicken Pockets are filled with roasted garlic hummus, feta, roasted red peppers, and fresh parsley, then baked with a crispy Parmesan and sesame topping for an easy, flavorful dinner.
Servings: 4
Ingredients
Chicken:
- 1 pound ground chicken
- ¼ cup grated Parmesan cheese
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Filling:
- 1 cup roasted garlic hummus
- ½ cup crumbled feta cheese
- 1 cup roasted red peppers drained and sliced or chopped
- 2 tablespoons chopped fresh parsley
Topping:
- 2 tablespoons panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon sesame seeds
- Cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 400°F. Line a large baking sheet with parchment paper and lightly brush the parchment with olive oil.
- Prepare the Chicken: In a large bowl, combine the ground chicken, Parmesan, garlic, oregano, salt, and black pepper until just combined.
- Assemble the Chicken Pockets: Divide the chicken mixture into 4 equal portions and place each portion on the prepared baking sheet. Gently flatten each into an oval.
- Spread the hummus over the center of each oval, leaving a small border around the edges. Divide the feta, roasted red peppers, and parsley evenly among the chicken ovals. Fold the sides of the chicken over the filling, leaving some of the filling visible in the center.
- Add the Topping: In a small bowl, combine the panko, Parmesan, and sesame seeds. Sprinkle evenly over the chicken pockets and lightly coat with cooking spray.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F. For a crispier topping, broil for 1–2 minutes at the end.
- Serve: Let the chicken pockets rest for 5 minutes before serving. Serve warm with tzatziki, if desired.
Notes
- Use thick hummus. A thicker roasted garlic hummus works best and helps keep the filling in place while baking.
- Drain the roasted red peppers well. Pat them dry with paper towels before chopping to prevent excess moisture.
- Brush the parchment with oil. This makes it easier to flatten and shape the ground chicken without sticking.
- Rest before serving. Let the chicken pockets rest for 5 minutes so the filling can set slightly before serving.
Nutrition
Calories: 399kcal | Carbohydrates: 26g | Protein: 36g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 1854mg | Potassium: 990mg | Fiber: 8g | Sugar: 0.4g | Vitamin A: 552IU | Vitamin C: 19mg | Calcium: 267mg | Iron: 5mg