Chicken Breast Fillet Stuffed with Spinach and Feta, Breaded with Breadcrumbs and Parmesan in the Airfryer
33'
20'
medium
2
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Breast Fillet
2 φιλέτα στήθους κοτόπουλου MIMIKOS (περίπου 150-200 γρ. το καθένα)
100 γρ. φρέσκο σπανάκι
80 γρ. φέτα (θρυμματισμένη)
1 κ.γ. σκόρδο
1 κ.γ. κρεμμύδι
1 κ.σ. ελαιόλαδο
Για το πανάρισμα:
1/2 φλιτζάνι τριμμένη φρυγανιά
1/4 φλιτζάνι παρμεζάνα (τριμμένη)
1/2 κ.γ. πάπρικα γλυκιά
1/2 κ.γ. ρίγανη
2 αβγά (χτυπημένα)
2-3 κ.σ. αλεύρι
Αλάτι και πιπέρι (κατά βούληση)
|
Πράσινη Σαλάτα με Ντοματίνια:
1 ματσάκι πράσινη σαλάτα (μαρούλι, ρόκα ή ανάμεικτα πράσινα φύλλα)
200 γρ. ντοματίνια (κομμένα στη μέση)
1/2 αγγούρι (κομμένο σε λεπτές φέτες ή καρεδάκια)
2 κ.σ. ηλιόσπορους (προαιρετικά)
100 γρ. τυρί φέτα (κομμένη σε κυβάκια)
Για το dressing:
3 κ.σ. ελαιόλαδο
1 κ.σ. ξίδι μπαλσάμικο
1/2 κ.γ. μέλι
1/2 κ.γ. μουστάρδα
1/4 κ.γ. αλάτι ψιλό
Φρεσκοτριμμένο πιπέρι μύλος
Ingredients
For the Green Salad with Cherry Tomatoes:
1 bunch of mixed greens (lettuce, arugula, or a blend of leafy greens)
200g cherry tomatoes (cut in half)
1/2 cucumber (sliced into thin pieces or cubes)
2 tbsp sunflower seeds (optional)
100g feta cheese (cut into cubes)
For the dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp honey
1/2 tsp mustard
1/4 tsp fine salt
Freshly ground black pepper
2 MIMIKOS chicken breast fillets (approximately 150-200g each)
100g fresh spinach
80g feta cheese (crumbled)
1 tsp garlic
1 tsp onion
1 tbsp olive oil
For the breading:
1/2 cup breadcrumbs
1/4 cup Parmesan cheese (grated)
1/2 tsp sweet paprika
1/2 tsp oregano
2 eggs (beaten)
2-3 tbsp flour
Salt and pepper (to taste)
Preparation
Preparing the chicken:
Using a sharp knife, make a deep pocket in the side of each chicken fillet without cutting through to the other side.
Season both the inside and outside of the fillets with salt and pepper.
Preparing the filling:
In a pan, heat the olive oil.
Add the spinach and sauté until it wilts.
Add the onion, garlic, salt, and pepper.
Let the mixture cool, then mix in the crumbled feta cheese.
Stuffing the chicken:
Stuff the pockets of the fillets with the spinach and feta mixture.
Close the openings using toothpicks or kitchen twine.
Preparing the breading:
In one bowl, place the flour.
In a second bowl, beat the eggs with a little salt and pepper.
In a third bowl, mix the breadcrumbs, Parmesan cheese, paprika, and oregano.
Bread the chicken:
Dip the stuffed fillets first in the flour, then the beaten eggs, and finally in the breadcrumb-Parmesan mixture, ensuring they are well coated.
Cooking in the Airfryer:
Preheat the Airfryer to 180°C (350°F) for 3-5 minutes.
Place the fillets in the Airfryer basket, ensuring they do not touch.
Cook at 180°C (350°F) for 18-20 minutes, flipping halfway through, until golden and crispy.
Resting:
Remove the fillets from the Airfryer and let them rest for 2-3 minutes before removing the toothpicks.
Preparing the Green Salad with Cherry Tomatoes:
Wash and dry the leafy greens and tear them into large pieces by hand.
Wash the cherry tomatoes and cut them in half.
In a salad bowl, combine all the salad ingredients.
Preparing the dressing:
In a small bowl or jar, mix the olive oil, balsamic vinegar, honey, mustard, salt, and pepper.
Shake or whisk the mixture until it emulsifies.
Serving:
Drizzle the dressing over the salad just before serving and gently toss to combine without bruising the leaves.
A recipe by Gabriel Nikolaidis.
watch the recipe video
