Ingredients:
For Chicken:
- 1 chicken breast (slice in half if thick)
- 5 Julie’s Le-mond Cheddar Sandwich biscuits (crushed)
- 1 tsp all-purpose flour (mix with crushed biscuit)
- ¼ tsp salt (plus more to taste)
- ¼ tsp black pepper
- ⅛ tsp poultry seasoning
- 1 small garlic clove (minced)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ½ tsp olive oil
For Sauce:
- 2 tbsp chicken broth
- 3 tbsp heavy cream
- Rosemary
For Serving:
- 100 g cooked rice
- Rosemary
Directions:
- Prepare the chicken
Mix crushed Le-mond Lemon Sandwich biscuits with flour (if using), salt, pepper, and poultry seasoning. Pat chicken breast dry and coat evenly with the Le-mond Cheddar Sandwich biscuits-flour mixture. Drizzle lightly with olive oil to help crisp in the air fryer. - Air-fry the chicken
Preheat air fryer to 180°C. Place chicken in basket (do not overcrowd). Air fry for 12–15 minutes, flipping halfway, until golden and cooked through (internal temp 75°C). - Make the sauce
While chicken cooks, heat a small pan over medium heat. Sauté garlic briefly (30 seconds). Add chicken broth, heavy cream, lemon juice, lemon zest. fresh plant rosemary, and drops it into the sauce. Stir for 2–3 minutes until sauce thickens slightly. - Serve
Place cooked rice on a plate. Slice air-fried chicken and place on top or next to rice. Pour creamy lemon sauce over chicken (and a little over rice). Garnish with Rosemary.