MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Air-Fryer Chicken Breast
Categories: Poultry
Yield: 1 servings

12 oz Boned, skinned chicken
- breast
Salt & fresh cracked black
- pepper
2 ts Light brown sugar
1 tb Rice vinegar
1 tb Soy sauce
2 ts Olive oil
Lime wedge; (opt), to serve

Set air fryer @ 375ºF/190ºC.

Pat chicken breast dry with a paper towel. Cut chicken
breast in half crosswise into two pieces of equal
weight, creating one shorter, thicker piece and one
longer, thinner piece. Season chicken generously on all
sides with salt and pepper; rub brown sugar all over.
(Chicken breast can be seasoned and left uncovered for
up to 12 hours in the refrigerator. Let the chicken come
to room temperature before cooking.)

In a medium bowl, combine the rice vinegar, soy sauce
and olive oil. Toss chicken in soy sauce mixture until
well coated and allow chicken to sit in marinade for 5
minutes.

Transfer chicken to the air fryer basket, setting
leftover marinade aside. Cook for 6 minutes and flip the
chicken over. Spoon the remaining marinade over chicken.
Cook until chicken is lightly browned, the sauce has
turned slightly sticky on the chicken and the internal
temperature at the thickest part of the meat reaches 165
degrees, another 6 to 10 minutes. The thicker half of
the breast may need a few more minutes to cook through
than the smaller piece.

Transfer the chicken to a cutting board to rest for at
least 5 minutes so the juices can settle and
redistribute. Slice the chicken against the grain. Pour
any sauce left at the bottom of the air fryer over the
chicken and serve. For some extra brightness, squeeze
lime wedge all over the chicken, if desired.

By: Eleanore Park

Yield: 1 to 2 servings

RECIPE FROM: https://cooking.nytimes.com

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