AIR-FRYER CHICKEN PICCATA POCKETS
My husband loves chicken piccata. I tried making it in a puff pastry pocket with a bit of cream cheese, and it tasted sensational. When he took leftovers to work, everyone asked what smelled so amazing. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18-25 minutes. Remove from air fryer; cool 5 minutes. Serve pockets with lemon slices and parsley.Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, cook as directed, increasing time about 5 minutes.
Nutrition Facts : Calories 564 calories, Fat 38g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 669mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein.
AIR FRYER ROASTED SALSA
This simple restaurant-style salsa is made with vegetables that are first roasted in your air fryer. Roasting adds an extra depth of flavor, while mellowing the usual bite you'd get from the onion and garlic. If you have an air fryer with a smaller basket, you can halve the recipe or roast the veggies in 2 batches. The longer you let the salsa sit, the better it becomes!
Provided by France C
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the air fryer to 390 degrees F (200 degrees C).
- Place tomatoes and jalapeno skin-side down into the air fryer basket, along with red onion. Lightly spray vegetables with cooking spray to help the roasting process.
- Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes.
- Transfer vegetables to a cutting board and allow to cool for 10 minutes.
- Remove skins from tomatoes and jalapeno, if desired; they should slip right off. Chop tomatoes, jalapeno, and onion into large chunks and add to the bowl of a food processor. Add garlic, cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 6.8 g, Fat 0.3 g, Fiber 1.9 g, Protein 1.3 g, Sodium 33.5 mg, Sugar 3.3 g
CHICKEN PICCATA POCKETS
My husband loves chicken piccata. I tried it in a puff pastry pocket with a bit of cream cheese; it tasted sensational. When he took leftovers to work, everyone asked what smelled so great. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Bake on a parchment-lined baking sheet until golden brown, 18-25 minutes. Remove from oven; cool 5 minutes. Serve pockets with lemon slices and parsley., Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, bake as directed, increasing time about 5 minutes.
Nutrition Facts : Calories 559 calories, Fat 38g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 698mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein.
AIR FRYER CHICKEN PICCATA
Tender and crisped breaded chicken fillets are fried in the air fryer while you make a simple lemon butter sauce infused with great tang from the capers to drizzle over the top.
Provided by Rebekah Rose Hills
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare your dredging station by placing the eggs, 1 tablespoon lemon juice, and garlic powder in a bowl and whisking to blend.
- Next prepare your flour mixture by combining: flour, Parmesan cheese, parsley, and salt in a wide and shallow bowl (or pie plate) and stirring with a fork until well blended.
- Pound your chicken fillets out (cover in plastic wrap first and use a meat mallet) until uniform and thin.
- Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Spray the bottom insert of the fryer with cooking spray.
- Bake in the preheated air fryer until no longer pink in the centers and an instant-read thermometer inserted into the centers reads 165 degrees F (74 degrees C), about 14 minutes.
- While chicken cooks, melt butter in a small saucepan over medium heat, then whisk in chicken broth, remaining lemon juice, and capers, starting with 2 tablespoons, adding more capers to taste. Bring the sauce to a simmer and allow to simmer and reduce slightly while the chicken cooks. Sauce will be thin.
- Serve the chicken with the lemon butter sauce drizzled over the top.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 14.7 g, Cholesterol 182.4 mg, Fat 14.1 g, Fiber 0.9 g, Protein 32.8 g, SaturatedFat 7 g, Sodium 1143 mg, Sugar 1 g
AIR FRYER CHICKEN PICCATA WITH LEMON-CAPER SAUCE
The chicken is tender and juicy with a crispy breading with a peppery flavor. The sauce is acidic from the lemon juice and zest, with well-balanced flavors and a little brininess from the capers. The flavor from the garlic is present, but not overwhelming and works well with the lemon, white wine, and butter. Great with pasta, a side salad, or sauteed veggies.
Provided by John Somerall
Categories Chicken Piccata
Time 50m
Yield 4
Number Of Ingredients 22
Steps:
- Prepare the lemon-caper sauce: Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Whisk in flour and cook, whisking constantly, until slightly thickened, about 2 minutes.
- Whisk in chicken broth, white wine, and lemon juice and bring to a boil. Remove saucepan from heat and whisk in capers, parsley, lemon zest, salt, and pepper. Cover to keep warm until ready to use and gently whisk before serving.
- Prepare chicken: Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions for 10 minutes. Lightly coat the air fryer basket with nonstick spray.
- Cut each chicken breast in half crosswise. Line a large cutting board with plastic wrap and place chicken breast halves on the cutting board; cover chicken breasts with plastic wrap. Pound each chicken breast half until 1/2-inch thick.
- Place flour in a medium bowl. Whisk together egg and lemon juice in a second medium bowl. Stir together bread crumbs and cheeses in a third medium bowl. Sprinkle chicken breast halves evenly with pepper and salt.
- Working in batches, dredge a piece of chicken in flour until well coated. Transfer to the egg mixture and gently toss to coat, then place in the bread crumb mixture and toss again to coat. Transfer to a sheet pan. Repeat process until all chicken has been breaded.
- Place 2 pieces of breaded chicken in the prepared fryer basket. Spray the top side with nonstick spray, and cook until golden brown, crispy, and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), 8 to 10 minutes. Halfway through cook time, flip chicken pieces and spray the top again. Transfer to a platter and repeat to cook remaining chicken.
- Drizzle with lemon-caper sauce and serve immediately.
Nutrition Facts : Calories 490.7 calories, Carbohydrate 40.2 g, Cholesterol 147.2 mg, Fat 18.8 g, Fiber 2.6 g, Protein 33.7 g, SaturatedFat 9.8 g, Sodium 1661.4 mg, Sugar 2.9 g
AIR-FRYER CHICKEN TACO POCKETS
We love these easy taco-flavored sandwiches made with crescent dough. They make a quick and easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. -Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 375°. Unroll one tube crescent dough and separate into two rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal., In batches if necessary, place pockets on tray in air-fryer basket. Cook until golden brown, 13-15 minutes. Cut in half. Serve with salsa and desired toppings.
Nutrition Facts : Calories 393 calories, Fat 24g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 896mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 0 fiber), Protein 16g protein.
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