| Culinary Corner #9 - Air Fryer Jalapeño Hasselback Chicken |
![[Image: Is71pnL.png]](https://i.imgur.com/Is71pnL.png) Year 18 | 26 August 2020 CULINARY CORNER
AIR FRYER JALAPEÑO HASSELBACK CHICKEN Charles Boyle | Food Editor It's stuffed, it's fiery, it's jalapeño hasselback chicken! Your Chef's Tip for today? Always be aware of contaminations and keep your working area clean. INGREDIENTS • 4 slices of bacon, cooked and crumbled • 2 boneless, skinless, chicken breasts • 2 ounces of cream cheese, softened • 1/2 cup of shredded cheddar cheese • 1/4 cup of pickled or finely diced jalapeños PREPARATION 1. Stir in a medium bowl the bacon, the cream cheese, the jalapeños and one half of the cheddar cheese. 2. Cut about 6 slits across the top of the chicken, being careful not to cut all the way through. 3. Stuff the cream cheese mixture into the slits. 4. Place the chicken in the air fryer at 177ºC (350ºF) for 15 minutes. You can use an oven instead, but the cooking time may vary. Sprinkle the remaining cheddar cheese on top when there is only 1 minute left. 5. For a side dish idea, choose a nice salad or steamed broccoli with cheese. The South Pacific Independent News Network (SPINN) is an independent news organisation established in 2003 with the goal of providing good, insightful and timely commentary on regional events for the citizens of the South Pacific. Recipes shared in this publication presume personal responsibility or adult supervision in the kitchen, as well as adherence to local laws. Content is published via pseudonyms. The SPINN is not associated with the Government of the South Pacific. |
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