Crispy Peppercorn Chicken Baguette by @veryhungrygreek

35 min

2 servings

🍗

340 g

Chicken breast

🧂

0.75 g

Salt

⚫

5 g

Black pepper

🍗

15 ml

Chicken seasoning

🥚

50 g

Egg

🌽

40 g

Cornflakes

🧀

50 g

Reduced fat mozzarella

🧅

70 g

Onion

🍲

50 ml

Chicken stock

🥛

50 g

Reduced fat creme fraiche

🍞

230 g

White bake at home baguette

⚫

2 tsp

Ground black pepper

🫗

2 ml

Low calorie cooking spray

  1. Slice
    • chicken breast

    Slice the 2 chicken breasts horizontally into thin fillets or tenders.

  2. Season
    • chicken breast
    • salt

    Season the chicken fillets with salt, black pepper, and 2 tsp chicken seasoning.

  3. Whisk
    • egg

    Whisk the egg in one bowl until smooth.

  4. Place
    • cornflakes

    Place the cornflakes in a second bowl and lightly crush them with the fork.

  5. Dip
    • chicken breast
    • egg

    Dip each seasoned chicken fillet into the whisked egg, coating all sides.

  6. Press
    • chicken breast
    • cornflakes
    • Egg

    Press the egg-coated chicken into the crushed cornflakes until fully breaded.

  7. Arrange
    • chicken breast

    Arrange the breaded chicken in the air-fryer basket in a single layer.

  8. Air-fry
    • chicken breast

    Air fry the chicken at 190°C / 375°F for 6 to 7 min.

  9. Air-fry
    • chicken breast

    Turn the chicken and air fry for another 6 to 7 min, until crisp and cooked through.

  10. Rest
    • chicken breast

    Remove the cooked chicken from the air fryer and let it rest while preparing the sauce.

  11. Spray
    • low-calorie cooking spray

    Spray a frying pan with low-calorie cooking spray and heat it over medium heat.

  12. Add
    • onion
    • black pepper

    Add the diced onion and 2 tsp black pepper to the pan.

  13. Fry
    • onion
    • black pepper

    Fry the onion and pepper for 3 min, stirring until the onion has softened.

  14. Pour
    • chicken stock

    Pour 50 ml chicken stock into the pan and stir to combine.

  15. Stir
    • reduced-fat crème fraîche
    • Chicken stock

    Stir the 50 g reduced-fat crème fraîche into the chicken stock mixture.

  16. Add
    • chicken seasoning

    Add the remaining 1/2 tsp chicken seasoning and additional black pepper to taste.

  17. Simmer
    • chicken stock
    • reduced-fat crème fraîche

    Simmer the sauce for about 4 min, stirring until it thickens.

  18. Slice
    • white baguette

    Slice the cooked white baguette lengthwise into two portions.

  19. Fill
    • white baguette
    • chicken breast

    Fill both baguette portions with the crispy chicken tenders.

  20. Scatter
    • reduced-fat mozzarella
    • Chicken breast

    Scatter 50 g reduced-fat mozzarella over the chicken.

  21. Serve
    • reduced-fat mozzarella
    • onion
    • black pepper

    Spoon the warm peppercorn sauce over the mozzarella and serve immediately.

Crispy Peppercorn Chicken Baguette by @veryhungrygreek

35 min

2 servings

🍗

340 g

Chicken breast

🧂

0.75 g

Salt

⚫

5 g

Black pepper

🍗

15 ml

Chicken seasoning

🥚

50 g

Egg

🌽

40 g

Cornflakes

🧀

50 g

Reduced fat mozzarella

🧅

70 g

Onion

🍲

50 ml

Chicken stock

🥛

50 g

Reduced fat creme fraiche

🍞

230 g

White bake at home baguette

⚫

2 tsp

Ground black pepper

🫗

2 ml

Low calorie cooking spray

Preparation Steps

  1. Step 1/21

    Slice the 2 chicken breasts horizontally into thin fillets or tenders.

    🍗chicken breast
    🔪knife
    🪵cutting board

  2. Step 2/21

    Season the chicken fillets with salt, black pepper, and 2 tsp chicken seasoning.

    🍗chicken breast
    🧂salt
    ⚫black pepper
    🍗chicken seasoning
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/21

    Whisk the egg in one bowl until smooth.

    🥚egg
    🥣mixing bowl
    🍴fork

  4. Step 4/21

    Place the cornflakes in a second bowl and lightly crush them with the fork.

    🌽cornflakes
    🥣mixing bowl
    🍴fork

  5. Step 5/21

    Dip each seasoned chicken fillet into the whisked egg, coating all sides.

    🍗chicken breast
    🥚egg
    🥣mixing bowl
    🥢tongs

  6. Step 6/21

    Press the egg-coated chicken into the crushed cornflakes until fully breaded.

    🍗chicken breast
    🌽cornflakes
    🥣mixing bowl
    🥢tongs

  7. Step 7/21

    Arrange the breaded chicken in the air-fryer basket in a single layer.

    🍗chicken breast
    🥢tongs

  8. Step 8/21

    Air fry the chicken at 190°C / 375°F for 6 to 7 min.

    🍗chicken breast
    🥢tongs

  9. Step 9/21

    Turn the chicken and air fry for another 6 to 7 min, until crisp and cooked through.

    🍗chicken breast
    🥢tongs

  10. Step 10/21

    Remove the cooked chicken from the air fryer and let it rest while preparing the sauce.

    🍗chicken breast
    🥢tongs

  11. Step 11/21

    Spray a frying pan with low-calorie cooking spray and heat it over medium heat.

    🫗low-calorie cooking spray
    🥄spatula

  12. Step 12/21

    Add the diced onion and 2 tsp black pepper to the pan.

    🧅onion
    ⚫black pepper
    🥄spatula
    🥄measuring spoons

  13. Step 13/21

    Fry the onion and pepper for 3 min, stirring until the onion has softened.

    🧅onion
    ⚫black pepper
    🥄spatula

  14. Step 14/21

    Pour 50 ml chicken stock into the pan and stir to combine.

    🍲chicken stock
    🥄spatula

  15. Step 15/21

    Stir the 50 g reduced-fat crème fraîche into the chicken stock mixture.

    🥛reduced-fat crème fraîche
    🥄spatula

  16. Step 16/21

    Add the remaining 1/2 tsp chicken seasoning and additional black pepper to taste.

    🍗chicken seasoning
    ⚫black pepper
    🥄spatula
    🥄measuring spoons

  17. Step 17/21

    Simmer the sauce for about 4 min, stirring until it thickens.

    🍲chicken stock
    🥛reduced-fat crème fraîche
    🥄spatula

  18. Step 18/21

    Slice the cooked white baguette lengthwise into two portions.

    white baguette
    🔪knife
    🪵cutting board

  19. Step 19/21

    Fill both baguette portions with the crispy chicken tenders.

    white baguette
    🍗chicken breast
    🥢tongs

  20. Step 20/21

    Scatter 50 g reduced-fat mozzarella over the chicken.

    🧀reduced-fat mozzarella

  21. Step 21/21

    Spoon the warm peppercorn sauce over the mozzarella and serve immediately.

    🧀reduced-fat mozzarella
    🧅onion
    ⚫black pepper
    🍲chicken stock
    🥛reduced-fat crème fraîche
    🥄spatula

Composition

Ingredients

Types

Meat, Seasoning, Eggs, Cereal, Dairy, Vegetables, Stock, Cooking Fat

Ingredients

Chicken breast, Salt, Black pepper, Chicken seasoning, Egg, Cornflakes, Reduced fat mozzarella, Onion, Chicken stock, Reduced fat creme fraiche, White bake at home baguette, Ground black pepper, Low calorie cooking spray

Notes

Salt (to taste), Black pepper (to taste, for seasoning the chicken), Chicken seasoning (for the chicken, added to the sauce), Egg (or egg white), Cornflakes (crushed, for coating), Onion (diced), White bake at home baguette (cooked), Ground black pepper (for the sauce), Low calorie cooking spray (for frying the pepper and onions)

Allergens

Eggs, Gluten, Milk

Dietetics

Dietary regimen

High protein, Reduced calorie

Calories

567 kcal

Macro nutrients

protein: 56g, fat: 9g, carbohydrates: 67g, fiber: 4g, sugars: 6g

Nutritional Information

Minerals

calcium: 370mg, iron: 3.2mg, potassium: 690mg, sodium: 950mg

Vitamins

vitamin A: 150µg, vitamin B12: 1.1µg, vitamin C: 5mg, vitamin D: 0.9µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

21 steps

Equipments

Utensils

knife, cutting board, mixing bowl, fork, tongs, spatula, measuring spoons

Appliances

Air fryer, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Meal Prep, Casual Meal

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

British, European

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Tender, Crusty

Flavors

Peppery, Savory, Creamy, Cheesy, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store chicken and sauce in an airtight container,Store baguette separately to reduce sogginess,Cool leftovers before refrigerating), freezer : 2 months (Freeze cooked chicken and sauce separately,Do not freeze the assembled baguette for best texture,Use freezer-safe airtight containers)