Comment: This one’s a “wow” but feel free to negate the sage leaf if you don’t like the taste of pine trees in your food
Ingredients:
- 8 fresh asparagus Spears
- Two boneless skinless chicken breast halves ( 5 oz each)
- One tablespoon Dijon mustard
- 4 sage leaves
- Two slices provolone cheese
- Two slices deli ham
- 1/4 cup all-purpose flour
- One large egg, lightly beaten
- 1/2 cup dry bread crumbs
- Quarter cup grated parmesan cheese
- Cooking spray
Instructions
-
-
- In a large skillet, bring 1/2 inch of water to a boil. Add asparagus; Cover and boil for three minutes. Drain and immediately place the asparagus in ice water. Drain and pat dry.
- Flatten chicken to 1/4 inch thickness. Spread mustard over one side of chicken breast. Down the center of each, place 2 sage leaves, a cheese slice, ham slice and four asparagus Spears. Full chicken over asparagus; Secure with toothpicks.
- Preheat air fryer to 325°. Place the flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and parmesan cheese. Dip chicken in the flour, egg, then breadcrumb mixture.
- Place chicken in a single layer on greased tray in air fryer basket; Spritzed with cooking spray. Cook until chicken is no longer pink, 15 to 20 minutes. Discard toothpicks
-
