This is what it was supposed to look like. I forgot to take a picture again so I pulled one from online. But this is it. Yum.
I pulled from the ole’ internet for this week’s meal instead of taking a homemade recipe and attempting to recreate it. It was a very quick and easy meal in all aspects. Prep time, ingredients, and the cooking length was right up my alley. This is absolutely something I’ll make again because one thing I’ve learned throughout this cooking journey is that I still don’t really like doing it.
My problem with this meal is that I cooked it for too long, and the chicken turned out dry. But for me, it was a good and flavourful enough meal I’m willing to try it again with some slight tweaks to ensure I don’t dry out the chicken.
Here’s what you need:
- 2 teaspoons olive oil
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- cooking spray
- ¼ cup shredded Parmesan cheese
- 2 tablespoons chopped fresh parsley
Here’s what you do with it:
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Whisk olive oil, Worcestershire, Italian seasoning, garlic powder, salt, and pepper together in a bowl. Add chicken cubes and stir to coat.
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Preheat an air fryer to 370 degrees F (185 degrees C) for 10 minutes.
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Add flour to the chicken mixture and stir to coat until all liquid is absorbed.
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Place chicken in the basket of the air fryer and cook for 8 minutes. Using tongs, flip the pieces over. Spray tops with non-stick cooking spray and cook 8 minutes more.
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Sprinkle Parmesan cheese and parsley over the chicken. Cook until cheese has started to melt, about 2 minutes more. Serve immediately.
Here’s the source I pulled from.
And here’s the segment. As the French say: Bone Apple Tea, or something.
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