May 24, 2023
- Use a sharp knife to slice the chicken breasts in half horizontally. Use a meat mallet to pound out the chicken breasts about 5mm thick.
- Spread 1 tbsp chipotle sauce over a piece of chicken. Top with 1/4 of the rice. Sprinkle with 1/4 of the beans, cheese and shallot. Carefully roll from the short end of the chicken to enclose. Secure with toothpicks.
- Process the corn chips in a food processor until fine crumbs form. Transfer to a plate. Whisk the eggs in a shallow bowl. Place flour on a plate. Working in batches, press the stuffed chicken in the flour, then in the eggs and then in the corn chip crumbs, pressing firmly to coat. Place in the fridge for 20 minutes to rest.
- Spray the basket of the air fryer with oil. Place the chicken in the basket and cook at 180 degrees for 12 minutes, turning halfway, or until cooked through.
- Discard toothpicks. Serve with avocado dip, jalapenos, coriander and lime wedges.
May 10, 2023
- Using the flat side of a meat mallet, pound the chicken breasts to 1,5 cm thick. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Lightly coat the chicken breasts with flour. Heat 1 tbsp olive oil and cook chicken until golden brown or 4-5 minutes.
- While the chicken is cooking, finely chop the shallot and garlic.
- Add 1 tbsp olive oil. Cooked the sliced cremini mushrooms, tossing occasionally for 5 minutes. Add the chopped shallot and garlic. Season with 1/4 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes.
- Add the low-sodium chicken broth and Marsala wine to the shallot and garlic, along with the browned chicken and its juices and simmer until the liquid is reduced by half, 4 minutes. Sprinkle with fresh parsley. Serve with sauteed spinach.
