Air Fryer Chile Relleno Stuffed Chicken Breast Food

AIR FRYER CHILE RELLENOS

Steps:

• For the peppers: Place peppers in the air fryer basket. Set air fryer to 400°F for 10 minutes, turning peppers halfway through cook time. Remove peppers from air fryer (skins should be charred) and place in a resealable plastic bag to steam for 5 minutes. Peel skin and discard.
• In a medium bowl combine corn, scallion, cilantro, salt, black pepper, and grated cheese; set aside.
• Meanwhile, make the sauce: Heat the oil in a large skillet over medium-high heat. Cook onion for 5 minutes or until tender. Add garlic; cook 30 seconds. Stir in tomato paste, chile powder, oregano, and cumin, and salt. Cook and stir 1 minute. Whisk in chicken stock, and lemon juice. Bring to a simmer, stirring occasionally.
• Cut a slit down the center of each poblano pepper, starting at the stem and continuing to the tip. Remove the seeds, being careful not to tear the chile.
• Carefully stuff each chile with a layer of half of the corn and cheese mixture, and 1 tablespoon of the crema.
• Place stuffed peppers in 6-inch heat-proof pan and place the pan in the air fryer basket. Set air fryer to 400°F for 10 minutes or until the cheese has melted
• Serve with red chile sauce.*

AIR FRYER CHILE RELLENO STUFFED CHICKEN BREAST

Steps:

• Depending on the thickness of the chicken breast you'll want to butterfly it. This means cutting it horizontally, but not all the way through. This allows you to pound the meat for even thickness.
• Pound out the chicken breast to about 1/4 inch thick
• Sprinkle on 1/4 teaspoon salt, black pepper and cumin
• Lay the Anaheim Pepper on to the chicken breast
• In a small bowl, mix together the cream cheese and grated cheddar cheese
• Spread half the cream cheese mixture over the Anaheim pepper layer
• Roll the chicken breast over the pepper and cheese.
• Bind the chicken roll with toothpicks
• Beat the egg
• Mix together the the Panko, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper and place on a flat dish
• Carefully dip the stuffed chicken breast into the egg and then Roll into the panko mixture. Press lightly to get the panko to stick to the chicken
• Lightly spray the chicken breast with olive oil or butter spray
• Place the stuffed chicken breast into the Air Fryer. NOTE: Always spray the bottom of the air fryer with cooking spray. Cook the chicken in the Air Fryer for 12 minutes at 400 degrees
• Flip the chicken. Spray the top of the chicken breast with olive oil or butter spray and cook for an additional 8 minutes in the Air Fryer for 400 degrees.
• Check the chicken to make sure the internal temperature is over 165 degrees. The outside should also be browned and crunchy. Enjoy.

CHILE RELLENOS STUFFED CHICKEN

Steps:

• Preheat oven the 375 degrees F.
• Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
• Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
• Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
• Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
• Repeat with all breasts and chile peppers.
• Beat the egg and milk together and pour into a shallow dish or pan.
• Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
• Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
• Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
• Remove and discard toothpicks.
• Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.

AIR FRYER STUFFED CHICKEN BREASTS

Steps:

• Heat olive oil in a small skillet over medium heat until hot. Add onion; cook and stir until softened, about 3 minutes. Add red bell pepper and mushrooms, and cook, stirring occasionally, for an additional 3 minutes. Remove skillet from heat and stir in chopped spinach and garlic. Continue stirring until the spinach is slightly wilted. Season with Italian seasoning, salt, and pepper and allow to cool for 10 minutes.
• Stir in feta cheese crumbles, breaking up any large pieces.
• Pat chicken pieces dry and place on a secure cutting board. Cut a 'pocket' into each breast by inserting a knife in the thickest part of the breast and slicing parallel to the cutting board, leaving about 1 inch at each tip. Be careful not cut all the way through the thinnest edge of the breast.
• Preheat the air fryer to 370 degrees F (190 degrees C) if preheating is recommended by the manufacturer.
• Separate prosciutto slices and place on a clean prep surface. Place 2 tablespoons of vegetable-feta mixture on top and roll around the filling, creating an oblong bundle. Tuck 1 prosciutto-wrapped bundle into each sliced chicken breast, and close the opening with toothpicks.
• Combine Parmesan cheese, breadcrumbs, parsley, salt, and pepper on a plate. Dip each stuffed chicken breast into beaten egg, then dredge in breadcrumb mixture. Spray with avocado oil spray.
• Transfer to the air fryer basket and cook until browned, about 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).