We love chicken in our house and this is no exception.
Juicy, tender and jam packed full of flavour.
Imperia Chicken Breast
Print Recipe Share recipe via Email Share recipe on FacebookIngredients
- 2 Chicken Breasts
- 2 tbsp Low Fat Yoghurt
- 2 tbsp Cream omit on WW and double Yoghurt
- 2 tbsp Lemon Juice
- 1 tsp Black Pepper
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Fenugreek seed
- 1 tsp Salt
- 1 tsp Red Chilli Flakes
- 2 disks Ginger (1 tbsp)
- 2 Clove Garlic (1 tbsp)
- 2 tbsp chopped coriander or parsley
- 2 tbsp olive oil
- 2 egg yolks
Instructions
- Cut chicken breasts in criss-cross pattern across top and set aside2 Chicken Breasts
- Add Coriander, Cumin, Paprika and Fenugreek Seeds1 tsp Coriander, 1 tsp Cumin, 1 tsp Paprika, 1 tsp Fenugreek seed, 1 tsp Salt
- 20 Seconds | Speed 9
- Add Garlic Clove and knob of ginger2 disks Ginger, 2 Clove Garlic
- 5 Seconds | Speed 5Scrape down the bowl - repeat if necessary
- Add Yoghurt, Cream, Lemon Juice, Black Pepper, Chilli Flakes, Ginger and Garlic2 tbsp Low Fat Yoghurt, 2 tbsp Cream, 2 tbsp Lemon Juice, 1 tsp Black Pepper, 1 tsp Red Chilli Flakes, 2 tbsp chopped coriander or parsley, 2 tbsp olive oil, 2 egg yolks
- Mix all together - 5 Seconds | Speed 4
- Tip onto 2 chicken breast and marinate for at least 2 hours or overnight
- When marinated, add chicken to baking dish and Air Fry for 20 minutes at 200 degrees
- Flip the breast and air fry another 10 minutes
- TIP: If you make it in a baking dish, the chicken stays moist and juicy. If you make it in the basket it will become crispy and a bit hard since the chicken is not coated with flour.
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