- 800g chicken breasts filets
- salt and freshly ground pepper
- 24 large hard boiled eggs, peeled
- 1 cup of Sana hummus
- 2 onions, finely chopped
- 1 tbsp fresh chopped parsley
- 1 tbsp fresh chopped dill
- 2 tbsp fresh lemon juice
Season chicken filets with salt and pepper and roast them on each side in a covered roasting pan on high heat for 6 to 8 minutes. When the chicken filets are fully cooked, allow them to rest for 30 minutes; cover them until they cool down.
Cut hard boiled eggs in half length and carefully remove the egg yolks to keep half the egg whites whole. Separate the egg yolks for another purpose.
Mix Sana hummus, onion, parsley, dill and lemon juice in a large bowl and sprinkle with salt to your taste.
Put cooled chicken filets in a blender and finely blend, and then add to the rest of the hummus mixture. Fill the egg halves evenly with a mixture of hummus and chicken. Cover them and let them cool for at least 1 hour. Bon appetite!