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recipes - chicken dishes
Prosciutto Wrapped Chicken
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2 chicken breasts, skin removed
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Zest of one lemon
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4-6 slices of prosciutto
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1tsp fresh thyme
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½ garlic clove, finely chopped
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Olive oil
1. Insert the roasting rack into your Air Fryer. Lightly oil the rack.
2. Place each chicken breast between cling film and use a rolling pin to gently beat the
breast until it is evenly flattened to about 2cm thick.
3. Remove the flattened chicken breast from cling film and drizzle with a little olive oil.
Sprinkle with the garlic, lemon zest and a pinch of the fresh thyme.
4. Wrap the prosciutto carefully around the breast so that the join is underneath and the
whole breast is wrapped in the ham.
5. Lightly oil the chicken and carefully place it onto the rack with the join of the ham on
the underside.
6. Set the timer for 20-25minutes and cook on the dual heat mode setting with your
Air Fryer in the Level position. Carefully turn the chicken over half way through the
cooking cycle.
Delicious served sliced on the diagonal with some freshly cooked pasta drizzled with
pesto. Garnish with torn basil leaves and ground black pepper.
24
(serves 2)
Thai Green Chicken Curry
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1 small onion, thinly sliced
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1 stalk lemongrass
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3-4 tsp Green Thai curry paste
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3 boneless and skinless chicken breasts, cut into bite-size pieces
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1 tbsp fish sauce
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1 tsp brown sugar
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4 freeze-dried Kaffir lime leaves (optional)*
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400ml can coconut milk
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20g pack fresh coriander
•
½
of vegetable oil
*Kaffir lime leaves are now widely available in most good supermarkets.
1. Very finely slice the lemongrass, starting at the thinner end and stopping towards the
base when it gets tough (often described as 'woody' and white in the centre).
2. Place the sliced onion and chopped lemongrass in the inner bowl. Drizzle with the
vegetable oil. Set the timer for 5 minutes and cook on the dual heat mode setting
with your Air Fryer in the Tilt position until the onions begin to soften. Add the chicken
pieces and the Thai paste and cook for a further 5-6 minutes.
3. Place your Air Fryer into the Level position. Add the fish sauce, sugar, kaffir lime
leaves and coconut milk and carry on cooking for a further 15 minutes until the
chicken is cooked through. Open the lid and stir occasionally.
4. While the chicken is cooking, strip the leaves from the coriander stalks, gather into a
pile and roughly chop. Taste the curry and adjust the seasoning. Stir half the coriander
into the curry and sprinkle the rest over the top.
Delicious served with Thai, jasmine or basmati rice.
(serves 4)
25
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