Air Fryer Breaded Chicken Parmesan
In The Fresh Meat Case
PREP TIME: 25min COOK TIME: 10min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 28g||43%|
|Saturated Fat 10g||50%|
|Total Carbs 7g||2%|
|Dietary Fiber 2g||8%|
|Vitamin A 45%|
|Vitamin C 120%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tsp celery salt
5 tbsp shredded mozzarella cheese
5 tbsp blue cheese crumbles
1/3 cup buffalo hot sauce, plus extra for serving
3 tbsp unsalted butter, melted
1 tbsp olive oil
1 bag broccoli slaw
1/2 cup blue cheese
Cover chicken with plastic wrap and pound with a rolling pin or meat mallet to create a thin, even thickness. Season with celery salt. Sprinkle 1 tablespoon shredded mozzarella and 1 tablespoon of crumbled blue cheese over each chicken breast. Next, starting with the short end, roll the chicken over the cheese. Secure with toothpicks to enclose the cheese Pre-heat your oven to 350°F.
In a shallow dish, mix together buffalo hot sauce and melted butter. Dip chicken roulade in hot sauce mixture, rolling to coat well.
In a medium grill pan or skillet, heat olive oil over medium heat. Remove chicken from hot sauce mixture and grill for 2 to 3 minutes per side until browned. Next, place the grill pan in the oven to finish cooking, about 15 to 17 minutes. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove from the oven and let rest for 2 to 3 minutes.
In a bowl, combine broccoli slaw with blue cheese dressing. Serve Buffalo Chicken Roulades topped with Blue Cheese Broccoli Slaw. Also serve with extra buffalo hot sauce and blue cheese dressing on the side, if desired.
Buffalo Chicken Roulade With Blue Cheese Broccoli SlawAdd Your Comment