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Bell Pepper Chicken Nugget Reinvention


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Serves 6 | Prep Time 20 | Cook Time 15

Why I Love This Recipe

Did you know that bell peppers were originally cultivated in Mexico, Central America, and northern South America? They were introduced to Europe in the 15th century by Spanish explorers and quickly became a beloved ingredient in many cuisines around the world.


Ingredients You'll Need

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1.5 cups panko breadcrumbs
3/4 cup grated Asiago cheese
1.5 teaspoons garlic powder
1.5 teaspoons smoked paprika
3/4 teaspoon salt
3/8 teaspoon black pepper
3 large eggs, beaten (divided)
3 bell peppers (1 red, 1 yellow, 1 orange), seeded and diced
3/4 cup all-purpose flour
3/8 cup milk
3 tablespoons unsalted butter
3 tablespoons olive oil


Directions

Preheat air fryer to 400°F.


In a shallow bowl, combine panko breadcrumbs, Asiago cheese, garlic powder, smoked paprika, salt, and black pepper.


In a separate shallow bowl, beat eggs.


Dredge chicken chunks in flour, dip in beaten egg, then coat with panko mixture, pressing gently to adhere.


Arrange coated chicken nuggets in a single layer in the air fryer basket and cook for 8-10 minutes, flipping halfway through, until golden brown and cooked through.


While the chicken nuggets are cooking, melt butter and olive oil in a skillet over medium heat.


Add diced bell peppers and sauté for 3-4 minutes, until slightly softened.


In a small bowl, whisk together the remaining beaten eggs and milk.


Pour the egg-milk mixture into the skillet with the bell peppers and continue cooking, stirring frequently, until the mixture thickens and forms a creamy sauce, about 2-3 minutes.


Remove chicken nuggets from the air fryer and toss with the bell pepper cream sauce.


Serve hot, garnished with additional Asiago cheese and chopped parsley, if desired.


Pairs Well With

Consider pairing with a Chardonnay, Sauvignon Blanc, or a refreshing glass of lemonade or iced tea to enhance the flavors of the dish.


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