Air Fryer Recipes
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SallyLuvsFitness
Posts: 13,724 Member
in Recipes
From Allrecipes.com
Mexican-Style Air Fryer Stuffed Chicken Breasts
Rated as 4.75 out of 5 Stars
Prep
20 m
Cook
10 m
Ready In
30 m
Recipe By:Buckwheat Queen
"Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas."
Ingredients
4 extra-long toothpicks
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
1 skinless, boneless chicken breast
2 teaspoons chipotle flakes
2 teaspoons Mexican oregano
salt and ground black pepper to taste
1/2 red bell pepper, sliced into thin strips
1/2 onion, sliced into thin strips
1 fresh jalapeno pepper, sliced into thin strips
2 teaspoons corn oil
1/2 lime, juiced
Directions
Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
Preheat an air fryer to 400 degrees F (200 degrees C).
Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
Drizzle lime juice evenly on roll-ups before serving.
Mexican-Style Air Fryer Stuffed Chicken Breasts
Rated as 4.75 out of 5 Stars
Prep
20 m
Cook
10 m
Ready In
30 m
Recipe By:Buckwheat Queen
"Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas."
Ingredients
4 extra-long toothpicks
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
1 skinless, boneless chicken breast
2 teaspoons chipotle flakes
2 teaspoons Mexican oregano
salt and ground black pepper to taste
1/2 red bell pepper, sliced into thin strips
1/2 onion, sliced into thin strips
1 fresh jalapeno pepper, sliced into thin strips
2 teaspoons corn oil
1/2 lime, juiced
Directions
Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
Preheat an air fryer to 400 degrees F (200 degrees C).
Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
Drizzle lime juice evenly on roll-ups before serving.
3
Replies
-
Stuffed Air Fryer Potatoes 😋 Yummy!
Rated as 4 out of 5 Stars
Prep
23 m
Cook
36 m
Ready In
59 m
Recipe By:GourmetGirl
"So simple but so tasty, this recipe can be used as a side dish or an entree. Baked potatoes are stuffed with onion and bacon before being sprinkled with your favorite cheese."
Ingredients
4 baking potatoes, peeled and halved
3 teaspoons olive oil, divided
1/2 cup Cheddar cheese, divided
1/2 yellow onion, diced fine
2 slices bacon
Directions
Preheat air fryer to 350 degrees F (175 degrees C).
Brush potatoes gently with 1 teaspoon oil; place in the basket of the air fryer and cook for 10 minutes.
Brush potatoes with 1 additional teaspoon oil; continue cooking in the air fryer for 10 minutes. Coat with the remaining oil and cook until tender, about 10 minutes more.
Cut the cooked potatoes in half. Spoon the insides into a bowl; add 1/4 cup Cheddar cheese and mix well.
Place onion and bacon in a skillet and cook over medium-high heat, turning occasionally, until bacon is evenly browned, about 10 minutes.
Stuff the skins with the potato-Cheddar cheese mixture, onion, and bacon. Sprinkle the remaining cheese on top.
Return the stuffed potatoes to the air fryer; cook until cheese is melted, about 6 minutes.
1 -
Crumbed Chicken Tenderloins (Air Fried). Wow! 😲 👍
Rated as 4.79 out of 5 Stars
Prep
15 m
Cook
12 m
Ready In
27 m
Recipe By:Launa
"These beat chicken nuggets any day and the recipe is so simple. I tend to use chicken tenderloins but you can use sliced chicken breasts if easier."
Ingredients
1 egg
1/2 cup dry bread crumbs
2 tablespoons vegetable oil
8 chicken tenderloins
Directions
Preheat an air fryer to 350 degrees F (175 degrees C).
Whisk egg in a small bowl.
Mix bread crumbs and oil together in a second bowl until mixture becomes loose and crumbly.
Dip each chicken tenderloin into the bowl of egg; shake off any residual egg. Dip chicken into the crumb mixture, making sure it is evenly and fully covered. Lay chicken tenderloins into the basket of the air fryer. Cook until no longer pink in the center, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).2 -
Air-Fried Buffalo 🍗 Chicken
Rated as 4.75 out of 5 Stars
Prep
20 m
Cook
16 m
Ready In
36 m
Recipe By:Nekmor
"By eliminating the butter and frying in a NuWave(R) or SuperWave(R) Oven we get a recipe the family loves and is practically fat free! Serve with fat-free ranch or blue cheese dressing and more Frank's(R) for dipping!"
Ingredients
1/2 cup plain fat-free Greek yogurt
1/4 cup egg substitute
1 tablespoon hot sauce (such as Frank's(R))
1 teaspoon hot sauce (such as Frank's(R))
1 cup panko bread crumbs
1 tablespoon sweet paprika
1 tablespoon garlic pepper seasoning
1 tablespoon cayenne pepper
1 pound skinless, boneless chicken breasts, cut into 1-inch strips
Directions
Whisk Greek yogurt, egg substitute, and 1 tablespoon plus 1 teaspoon hot sauce in a bowl.
Mix panko bread crumbs, paprika, garlic pepper, and cayenne pepper in a separate bowl.
Dip chicken strips into yogurt mixture; coat with panko bread crumb mixture.
Arrange coated chicken strips in a single layer in an air fryer. Cook until evenly browned, about 8 minutes per side.0 -
i am going to try the chicken tenderloins0
-
Air Fryer Chicken Nuggets
3 Freestyle Points 188 calories
TOTAL TIME:20 minutes
Making homemade Chicken Nuggets in the air-fryer is so much healthier than fast food or frozen nuggets, and so easy to make.
INGREDIENTS:
16 oz (2 large) skinless boneless chicken breasts, cut into even 1-inch bite sized pieces
1/2 teaspoon kosher salt and black pepper, to taste
2 teaspoons olive oil
6 tablespoons whole wheat Italian seasoned breadcrumbs
2 tablespoons panko
2 tablespoons grated parmesan cheese
olive oil spray (I used my Misto)
DIRECTIONS:
Preheat air fryer to 400°F for 8 minutes.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the basket.
Lightly spray the top with olive oil spray then air fry 8 minutes, turning halfway. Until golden.
NUTRITION INFORMATION
Yield: 4 Servings, Serving Size: 4 oz chicken
Amount Per Serving:
Freestyle Points: 3
Points +: 4
Calories: 188 calories
Total Fat: 4.5g
Saturated Fat: 1g
Cholesterol: 57mg
Sodium: 427mg
Carbohydrates: 8g
Fiber: 0g
Sugar: 0.5g
Protein: 25g
Read more at https://www.skinnytaste.com/air-fryer-chicken-nuggets/#THdjYGwSLwB3JDrt.991 -
Thanks for the wonderful recipeFitness327wk wrote: »From Allrecipes.com
Mexican-Style Air Fryer Stuffed Chicken Breasts
Rated as 4.75 out of 5 Stars
Prep
20 m
Cook
10 m
Ready In
30 m
Recipe By:Buckwheat Queen
"Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas."
Ingredients
4 extra-long toothpicks
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
1 skinless, boneless chicken breast
2 teaspoons chipotle flakes
2 teaspoons Mexican oregano
salt and ground black pepper to taste
1/2 red bell pepper, sliced into thin strips
1/2 onion, sliced into thin strips
1 fresh jalapeno pepper, sliced into thin strips
2 teaspoons corn oil
1/2 lime, juiced
Directions
Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
Preheat an air fryer to 400 degrees F (200 degrees C).
Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
Drizzle lime juice evenly on roll-ups before serving.Fitness327wk wrote: »From Allrecipes.com
Mexican-Style Air Fryer Stuffed Chicken Breasts
Rated as 4.75 out of 5 Stars
Prep
20 m
Cook
10 m
Ready In
30 m
Recipe By:Buckwheat Queen
"Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas."
Ingredients
4 extra-long toothpicks
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
1 skinless, boneless chicken breast
2 teaspoons chipotle flakes
2 teaspoons Mexican oregano
salt and ground black pepper to taste
1/2 red bell pepper, sliced into thin strips
1/2 onion, sliced into thin strips
1 fresh jalapeno pepper, sliced into thin strips
2 teaspoons corn oil
1/2 lime, juiced
Directions
Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
Preheat an air fryer to 400 degrees F (200 degrees C).
Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
Drizzle lime juice evenly on roll-ups before serving.Fitness327wk wrote: »From Allrecipes.com
Mexican-Style Air Fryer Stuffed Chicken Breasts
Rated as 4.75 out of 5 Stars
Prep
20 m
Cook
10 m
Ready In
30 m
Recipe By:Buckwheat Queen
"Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas."
Ingredients
4 extra-long toothpicks
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
1 skinless, boneless chicken breast
2 teaspoons chipotle flakes
2 teaspoons Mexican oregano
salt and ground black pepper to taste
1/2 red bell pepper, sliced into thin strips
1/2 onion, sliced into thin strips
1 fresh jalapeno pepper, sliced into thin strips
2 teaspoons corn oil
1/2 lime, juiced
Directions
Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
Preheat an air fryer to 400 degrees F (200 degrees C).
Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
Drizzle lime juice evenly on roll-ups before serving.Fitness327wk wrote: »From Allrecipes.com
Mexican-Style Air Fryer Stuffed Chicken Breasts
Rated as 4.75 out of 5 Stars
Prep
20 m
Cook
10 m
Ready In
30 m
Recipe By:Buckwheat Queen
"Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas."
Ingredients
4 extra-long toothpicks
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
1 skinless, boneless chicken breast
2 teaspoons chipotle flakes
2 teaspoons Mexican oregano
salt and ground black pepper to taste
1/2 red bell pepper, sliced into thin strips
1/2 onion, sliced into thin strips
1 fresh jalapeno pepper, sliced into thin strips
2 teaspoons corn oil
1/2 lime, juiced
Directions
Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
Preheat an air fryer to 400 degrees F (200 degrees C).
Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
Drizzle lime juice evenly on roll-ups before serving.Fitness327wk wrote: »From Allrecipes.com
Mexican-Style Air Fryer Stuffed Chicken Breasts
Rated as 4.75 out of 5 Stars
Prep
20 m
Cook
10 m
Ready In
30 m
Recipe By:Buckwheat Queen
"Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas."
Ingredients
4 extra-long toothpicks
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
1 skinless, boneless chicken breast
2 teaspoons chipotle flakes
2 teaspoons Mexican oregano
salt and ground black pepper to taste
1/2 red bell pepper, sliced into thin strips
1/2 onion, sliced into thin strips
1 fresh jalapeno pepper, sliced into thin strips
2 teaspoons corn oil
1/2 lime, juiced
Directions
Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
Preheat an air fryer to 400 degrees F (200 degrees C).
Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
Drizzle lime juice evenly on roll-ups before serving.Fitness327wk wrote: »From Allrecipes.com
Mexican-Style Air Fryer Stuffed Chicken Breasts
Rated as 4.75 out of 5 Stars
Prep
20 m
Cook
10 m
Ready In
30 m
Recipe By:Buckwheat Queen
"Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas."
Ingredients
4 extra-long toothpicks
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
1 skinless, boneless chicken breast
2 teaspoons chipotle flakes
2 teaspoons Mexican oregano
salt and ground black pepper to taste
1/2 red bell pepper, sliced into thin strips
1/2 onion, sliced into thin strips
1 fresh jalapeno pepper, sliced into thin strips
2 teaspoons corn oil
1/2 lime, juiced
Directions
Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
Preheat an air fryer to 400 degrees F (200 degrees C).
Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
Drizzle lime juice evenly on roll-ups before serving.Fitness327wk wrote: »From Allrecipes.com
Mexican-Style Air Fryer Stuffed Chicken Breasts
Rated as 4.75 out of 5 Stars
Prep
20 m
Cook
10 m
Ready In
30 m
Recipe By:Buckwheat Queen
"Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas."
Ingredients
4 extra-long toothpicks
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
1 skinless, boneless chicken breast
2 teaspoons chipotle flakes
2 teaspoons Mexican oregano
salt and ground black pepper to taste
1/2 red bell pepper, sliced into thin strips
1/2 onion, sliced into thin strips
1 fresh jalapeno pepper, sliced into thin strips
2 teaspoons corn oil
1/2 lime, juiced
Directions
Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
Preheat an air fryer to 400 degrees F (200 degrees C).
Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
Drizzle lime juice evenly on roll-ups before serving.Fitness327wk wrote: »From Allrecipes.com
Mexican-Style Air Fryer Stuffed Chicken Breasts
Rated as 4.75 out of 5 Stars
Prep
20 m
Cook
10 m
Ready In
30 m
Recipe By:Buckwheat Queen
"Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas."
Ingredients
4 extra-long toothpicks
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
1 skinless, boneless chicken breast
2 teaspoons chipotle flakes
2 teaspoons Mexican oregano
salt and ground black pepper to taste
1/2 red bell pepper, sliced into thin strips
1/2 onion, sliced into thin strips
1 fresh jalapeno pepper, sliced into thin strips
2 teaspoons corn oil
1/2 lime, juiced
Directions
Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
Preheat an air fryer to 400 degrees F (200 degrees C).
Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
Drizzle lime juice evenly on roll-ups before serving.
0 -
I make Sunday roast dinner in the air fryer. In my compact Phillips Viva I can do Sunday lunch for 4.
Dry brine a small roasting joint of beef or a half leg of lamb that fits in the air fryer. This means salting a few hours in advance which helps break down proteins to tenderize the meat. Peel potatoes and cut to uniform size and cover in cold salted water. This can be done several hours in advance too.
When you are about 45 minutes away from wanting dinner, bring potatoes to a furious boil in a roomy pan and boil for 2 miinutes. Drain, return to dry pan and shake with flavourful fat (I like duck or goose fat, butter, virgin olive oil) vigorously to roughen up the edges to ensure crispy edges. Rub some olive oil over the meat and place in air fryer. Surround with potatoes. Air fry 30-40 minutes on 200C turning meat and potatoes half way. If you have a meat thermometer medium rare is an internal temerature of 57C. Rest the meat wrapped in foil for 15 minutes. If the potatoes are already yielding to a fork or already brown turn down the heat of the air fryer for the potatoes while the meat rests.
Carve. I like to serve with spinach sauteed with a little butter garlic made while the meat is resting.0
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