Servings: 2
Cooking Time: 10 Minutes
Ingredients :
½ bunch broccoli rabe
olive oil, in a spray bottle
salt and freshly ground black pepper
⅔ cup roasted red pepper strips
2 (4-ounce) boneless, skinless chicken breasts
2 tablespoons all-purpose flour*
1 egg, beaten
⅓ cup seasoned breadcrumbs*
2 slices aged provolone cheese
Directions :
1. Bring a medium saucepot of salted water to a boil on the stovetop. Blanch the broccoli rabe for 3 minutes in the boiling water and then drain. When it has cooled a little, squeeze out as much water as possible, drizzle a little olive oil on top, season with salt and black pepper and set aside. Dry the roasted red peppers with a clean kitchen towel and set them aside as well.
2. Place each chicken breast between 2 pieces of plastic wrap. Use a meat pounder to flatten the chicken breasts to about ½-inch thick. Season the chicken on both sides with salt and pepper.
3. Preheat the air fryer to 400°F.
4. Set up a dredging station with three shallow dishes. Place the flour in one dish, the egg in a second dish and the breadcrumbs in a third dish. Coat the chicken on all sides with the flour. Shake off any excess flour and dip the chicken into the egg. Let the excess egg drip off and coat both sides of the chicken in the breadcrumbs. Spray the chicken with olive oil on both sides and transfer to the air fryer basket.
5. Air-fry the chicken at 400°F for 5 minutes. Turn the chicken over and air-fry for another minute. Then, top the chicken breast with the broccoli rabe and roasted peppers. Place a slice of the provolone cheese on top and secure it with a toothpick or two.
6. Air-fry at 360° for 3 to 4 minutes to melt the cheese and warm everything together.