The chicken rings with spinach, soft inside and crispy outside, are a tasty, healthy and flavorful main course — perfect to get kids to eat vegetables: a healthy and tasty alternative to the classic cutlet or breaded spinach patty. To accompany the chicken rings I chose to prepare a mustard sauce with the Lacrime di cipolla by Gusto Toscano, that extra touch that makes the dish feel more “grown-up”.
Don’t miss
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 7 Pieces
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 lb chicken breast
- 1/2 cup cooked, well‑squeezed spinach (or about 2 cups raw)
- 1/2 cup oat flour
- to taste salt, lime and ginger (or spices of your choice)
- 1 egg
- to taste rice breadcrumbs (or regular breadcrumbs)
- to taste extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Food processor
- 1 Air Fryer
- 2 Parchment paper for air fryer
- 1 Oil sprayer
Steps
Place the chicken breast (in pieces), the spinach, the flour, the salt and the chosen spices in the food processor. Blend well until you obtain a smooth, homogeneous mixture. First form patties and then create a hole in the center to obtain rings. Dip them in the beaten egg and then in the rice breadcrumbs. Arrange them on the air fryer trays lined with the appropriate perforated parchment paper and cook at 356 °F for 20 minutes. Serve the chicken rings hot with the mustard sauce.
Notes
Source of the recipe that I slightly modified as needed: HERE.
