Empty My Fridge
Garlic Butter Crispy Chicken on Creamy Beans
Ingredients
- Chicken breast · boneless skinless1 lb
- Flour½ cups
- Egg · beaten2
- Breadcrumb2 cups
- Salt2 tsp
- Avocado oil
- Olive oil1 tbsp
- Shallot · thinly sliced1
- Cherry tomato1
- 14-ounce can cannelini beans · rinsed and drained1
- Marinara sauce½ cups
- Chicken broth½ cups
- Cream¼ cups
- Basil
- Black pepper
- Butter · melted4 tbsp
- Garlic · grated1 clove
- Parsley · minced1 tbsp
- Parmesan cheese · grated
Instructions
- Slice the chicken breasts horizontally to make them thinner, or pound them into thinner pieces.
- Set up three bowls: flour, beaten eggs, and panko. Season the flour and panko with 1 teaspoon salt. Season both sides of the chicken with a little salt and pepper. Coat each piece in flour, then egg, then panko, pressing to coat. Set aside until ready to cook.
- Sauté the shallot until soft. Add the tomatoes and a pinch of salt, cover and cook for 5 minutes. Mash the tomatoes with the back of a wooden spoon to make a chunky sauce.
- Add the beans, marinara sauce and broth and simmer for 3-5 minutes. Turn off the heat and stir in the cream and basil. Season with salt and pepper to taste. Add more liquid if you want the beans looser.
- Spray the chicken evenly with avocado oil. Air fry at 375°F for 6 minutes, then at 400°F for 2-3 minutes, until the chicken reaches an internal temperature of 165°F.
- Mix the melted butter, garlic and parsley. Spoon over the chicken and sprinkle with Parmesan. Slice the chicken into strips.
- Spoon the beans into a shallow bowl or pasta dish and arrange the chicken on top. Garnish with extra basil, Parmesan or a drizzle of olive oil.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicEggCheeseTomatoCreamParmesan cheeseChicken breastShallot
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