Dinner
Hunter’s Chicken with Herby Hasselback Potatoes
Recipe by Ninja Kitchen
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- 700g new potatoes
- 2 tbsp oil
- 1 tsp garlic powder
- 1 tsp dried mixed herbs
- Salt and freshly ground black pepper
- 125g chestnut mushrooms, sliced
- 4 skinless chicken breasts (175g each)
- 1 tsp smoked paprika
- 4 rashers of smoked back bacon
- 200ml BBQ sauce
- 75g grated Cheddar cheese
- 25g grated mozzarella cheese
Utensils
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Step 1
Prepare potatoes by placing in a large wooden spoon and using a sharp knife to cut even slices every ½ cm all the way along, ensuring the knife hits the spoon rather than cutting all the way through the potato.
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Step 2
In a small bowl, mix oil, garlic, herbs and season to taste. Brush this mixture over potatoes. Place potatoes in an even layer in the air fry basket.
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Step 3
Grease oven tray. Place sliced mushrooms in the centre of tray. Sprinkle chicken breasts with paprika and wrap/top with bacon. Place chicken on top of mushrooms and pour over BBQ sauce. Top with cheeses.
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Step 4
Install the wire rack on level 2. Select AIR FRY, select 2 LEVEL, set temperature to 180°C, and set time to 30 minutes. Press START/STOP to begin preheating.
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Step 5
When the unit has preheated, slide air fry basket into rails of Level 4. Close oven door to begin cooking. After 5 minutes, place oven tray on Level 2 on wire rack. Close oven door and continue cooking.
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Step 6
Cooking of the chicken is complete when an instant-read thermometer inserted in chicken reads 75°C.
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Step 7
Serve chicken and potatoes hot with green vegetables.
NOTE: Potatoes may take 5 minutes longer if larger.
