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Hollie's Dish of the Week: Dawg Pound Chicken, Black Bean Hummus

2:39 PM, Sep 29, 2011   |    comments
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Dawg Pound Chicken

boneless chicken breasts, cut into bite size chunks

Salami, chopped


lawry's seasoning salt

garlic powder


olive oil

Take each chicken chunk and make a slit in the middle, then stuff each piece with chopped salami.  Put flour in a plastic grocery bag.  Add stuffed chicken chunks and shake, coating generously.

In a large frying pan or electric skillet (like Matt is featuring this morning) bring a couple tablespoons of olive oil to medium heat.  Add chicken, and let fry about 10 minutes per side.  You want a nice golden brown color.  Season as it's frying with lawry's seasoning salt, garlic powder and pepper.


Black Bean Hummus

1 can black beans (15 oz), drained

1 can refried beans (16 oz)

1 can (10 oz) diced tomatoes & green chiles

1 small onion

1 jalepano

2 cloves garlic

juice from 1 lime

1 bunch cilantro

tortilla chips for dipping

(If you don't have the boat motor that Matt is featuring today, you can prepare this dip in a food processer, using the pulse button)

Put ingredients in a large bowl and use the boat motor or food processer to blend until dip is a nice smooth consistency.

Garnish with additional chopped cilantro.

Serve with tortilla chips for dipping.

Happy tailgating!






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