Garlic Butter Crispy Chicken on Creamy Beans

Von Pinch of Yum · 40 Min.

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Zubereitung

1. Slice the chicken breasts horizontally to make them thinner, or pound them into thinner pieces.
2. 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.
3. 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.
4. 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.
5. 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.
6. Mix the melted butter, garlic and parsley. Spoon over the chicken and sprinkle with Parmesan. Slice the chicken into strips.
7. 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.

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KnoblauchEiKäseTomateSahneParmesanHähnchenbrustSchalotte