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70
Air-Fried Honey Ginger Crusted
Chicken
Italian-Style Chicken
Serves: 4
4 (4-ounce) boneless, skinless
chicken breasts
1 tablespoon honey
1 tablespoon orange juice
½ teaspoon ground ginger
¼ teaspoon black pepper
Dash red pepper flakes (optional)
¾ cup crushed corn flakes
½ teaspoon dried parsley flakes
Directions:
1. Spray shallow 10-inch baking
pan with non-stick spray.
2. In small bowl, combine honey,
orange juice, ginger, black
pepper and red pepper flakes.
3. Brush mixture over chicken
breasts.
4. Combine corn flakes and parsley
and pat onto chicken.
5. Place chicken in prepared baking
dish and place on 3-inch rack.
6. Cook at 350°F for 11-13 minutes
per side.
Tip: If chicken is frozen, cook for
14-15 minutes per side.
Tip: Chicken is completely cooked
when juices run clear.
Tip: These are approximate times.
Actual time will vary, depending
on the size of the chicken.
Serves: 4-6
8 tablespoons olive oil, divided
1 teaspoon kosher salt
1 teaspoon cracked black pepper
salt
1 (3-pound) whole chicken
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
2 tablespoons chopped oregano
4 large cloves garlic, minced
Directions:
1. Rub chicken with 2 tablespoons
olive oil, salt and pepper.
2. Run a chopstick or spatula
handle between the skin and
flesh of the chicken.
3. Mix rosemary, garlic, thyme,
oregano and remaining olive oil in
separate bowl.
4. Place herb mixture underneath
chicken skin and massage
chicken, ensuring herbs reach all
parts of the chicken.
5. Place chicken, breast side down,
on 1-inch rack and cook at 350°F
for 30 minutes.
6. Turn chicken over and baste with
juices from Liner Pan.
7. Cook at 350°F for additional 30
minutes.
70
Poultry
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