You can use leftover breading to make cheese-almond chips. set little heaps of it on parchment paper. backe them crispy in the oven. It spreads so best set the heaps apart. Thanks for the great video, best wishes from Bavaria 🙋🏻♀Lisa
I'd have to see if the crisps got up to a high enough temp to be safe since there could be chicken juices in the breading. However, I love the idea and might mix up almonds and parm just to try the crisps. Thanks for the suggestion!
@@TheSaltedPepper Hithere, I've just "stumbled over" your video that popped up in my feed and really enjoyed watching you. How lovely we can be half a world apart and yet enjoy the "company". As to the crisps - if you are making a new batch and you like the flavour you could add a sprinkle of rosemary, but I think the almond/cheese combination will come out of the oven just fine and magically they vanish as soon as they have cooled off enough to be safe to eat. 😀 Nice to "meet you", I'll definitely watch more of your videos. Your presentation is as informative as it is charming and I write this with a big smile. Thank for replying to my comment, what a nice welcome to your channel. See you in your next video 🙋🏻♀
Thank you so much for sharing this recipe. I just made it today and when I tell you this chicken is so delicious. 😊It’s amazingly good. It’s better than any restaurant chicken breast I’ve ever tried. I love that it’s gluten free since I’m gluten intolerant and the almond alternative to bread crumbs is brilliant. This really made my day. 😊 Thank you and God bless.
You’re a sweetheart. Can’t wait to try this recipe and others. I must compliment you for not talking with food in your mouth after you sample your cooked recipes. Drives me nuts when I watch the Food Network titans. You’re a classy gal.
Have made this twice now, once like you did and a second time from frozen when I was desperate for food quickly. OMGOODNESS! Absolutely AWESOME! My husband told me to make sure I don't lose this recipe. I have shared it with my friends, my son, and my pastor's wife who can't have gluten. I'm going to make this again. The chicken was so moist, and the breading is beyond amazing.
I am so hooked on your videos. I am an experienced cook but love watching other cooks ideas. You explain stuff so well and have been giving me so many great ideas. Thank you ❤
What a clever way to add the crispness of breading without using bread crumbs! I will definitely ground up some almonds to try this delicious-sounding recipe.
@@TheSaltedPepper I'll be making this for sure this week ❤.... never made it in the foodi yet so I know I'll be delicious ....thx for all the research you do for us Louise 💕
You can pan-fry or broil (or probably air-fry) your leftover Parmesan mixture, just make sure the surface is very nonstick, or use a little olive oil. Fried cheese is delicious! You can make it lightly browned or crispy-hard, whatever you prefer. You can also mix it with leftover liquid and make a fried biscuit. There will be no leftovers. :) This looks delicious. I've been using Parmesan as a coating on hamburger which is also good.
I use the XL oven all the time, but mostly for dehydrating and warming up food. What I have found is the temps and times are very similar to regular oven convection temps.
This is a keeper and I will make it this week! SAUCE??? Any suggestions for a yummy sauce if one doesn't wish to use tomato based sauces? I ususally use a drizzle of honey on my chicken tenders but not sure that would work.
Assuming I want to cook all four pieces of chicken for dinner, what suggestions do you have for keeping the first or second batch warm until everything is done? Thanks so much! I admire you so much, and appreciate your videos/recipes immensely?!
That's a great question and I might try to use the rack instead of the basket and then put the cooked pieces underneath on the bottom while the second batch cooks. Or, if you have the 8qt, use the double rack and switch them out halfway through so each has equal time on the top layer.
Loved this....I'm seriously thinking of getting the speedy :) Do you think what looks like a vast amount of steam coming out (not in your recent video here...but others)...might set off smoke alarm? The Foodi does & I had to stop using it.... Also...would you tell me two things...What size and make are the mixing pans...they look perfect! What kind of mixer/chopper is that.... can't wait to try this... love your videos...just love them ! All ~! Thanks..
Thank you so much! I've never had any issues with steam setting off my smoke alarms, but I think the steam with the Speedi is less because it's not under pressure and there are more than just one vent in the lid. The pans I used are from Pampered Chef: www.pamperedchef.com/pws/thesaltedpepper/shop/Cookware+%26+Bakeware/Cookie+%26+Sheet+Pans/Modular+Sheet+Pans/100597 and the blender is this one (affiliate link) amzn.to/3QskVcQ
@@TheSaltedPepper Thank you so much....you answered ALL the questions & gave links.....don't know how you do it ! I surely appreciate.. Going to check everything out now... ~cheers~ :) !!
Hi Louise, this looks amazing, i have to try it. I have the flip oven as well as most ninja products and i have noticed there is a new model of flip that has a little more height to it. I find it very hard to find it to purchase and i was wondering if you have it and could you do a recipie for all of us, thank you for your wonderful videos 🥰
Thank you for the informative video. Sitting on the fence between the new OL701 vs. the Speedi. I know the Speedi cannot pressure cook and the capacity is 6 qt vs 8. But, can the Speedi also bake like the OL701?
This looks so good! What spritzer do you use for oil? I have one from Pampered Chef that simulates an aerosol sprayer but I don’t really like it. Thanks
Either is fine, just use air fry. I did try using the steam & crisp setting and made risotto under the chicken and it worked fine, but not as crisp so to the steam.
You read my mind. Was wondering what the name of the "Close and Cut was called Also the pins 📌 you use to hold rolled up meat together Do you have a Keto Cook Book for Sale
The pins I use are from grill grate. I don't have a keto cookbook, but I do have some low carb recipes on my website: thesaltedpepper.com/category/low-carb-recipes
Curious, why do you say to freeze them before bagging to freeze? I naturally haven't made these yet but with other items I haven't had an issue with going right to the vacuum sealer and then freezer.
@@TheSaltedPepper ah, ok. I was hoping it wasn't something like that. My freezer sucks for trying to put something like this into it before it's bagged. I'm going to have to do some rearranging.
They are these modular sheet pan pans, but honestly they were a little small for the almond/parm mixture. Here is the link though: www.pamperedchef.com/pws/thesaltedpepper/shop/Cookware+%26+Bakeware/Cookie+%26+Sheet+Pans/Modular+Sheet+Pans/100597 They also have coating trays which I usually use: www.pamperedchef.com/pws/thesaltedpepper/shop/Kitchen+Tools/Food+Prep/Coating+Trays+%26+Tongs/100577
There seems to be too many models of appliances to keep up. I thought this video would use the latest Ninja pressure/fryer. Yes, the high level burns many things. What I’m finding, on what I guess they call the Foodie, is the meat is tough and dry. It must require marinading or more expensive cuts. I purchased a cookbook with latest Foodie, but disappointed in that they used boxed cake mixes and others like Mac/cheese or rice, etc. I try not to use processed foods, so great disappointment. Learning curves I guess. I do find it may be nice to not have to pull out each appliance, but need to find room for it because it’s as big as my electric canner. Still learning and hope I get the hang of it. The first model was the wrong model and returned it. They really should stick with one good model as they produced 3 that are almost identical. Makes me wonder if they can’t get it right. For the price I hope it lasts as well.
There are different models and styles, but if the meat is tough and dry when using the Foodi it’s being over cooked or being cooked with a function that isn’t the best for that meat. picking the best function for the meat you are using is key. I’m happy to help if you want to email me. Louise@thesaltedpepper.com. This recipe is a simple air fryer recipe that can be made in any of the Ninja devices with air fry
@@TheSaltedPepper lol, well the first 501? Model I followed directions and like you said the chicken would be too close. I had smoke and the chicken was too close. Then we cut pork chop in half and we had pork jerky. So I finally figured out the latest model had a thermometer and that’s the model I have now. It has helped, but still Leary of upper rack and I think the meat dries out too much because of closeness and air. Maybe I need to stick with pressure cooking or lower rack. Thank you for contact, I may do that in the future. Right now I’m working on garden preserving and tech stuff from a lightening strike a few weeks ago-Ugh!
Just make sure your hand is flat on the chicken, fingers and thumb slightly up and use a sharp knife that is long enough to go through the chicken from end to end.
Too damn long video a lot of bla bla bla and small talk. This isn't the 80's-90's anymore... 22 mins for a video that can be cut to at least 5 mins and still getting the point accross. Nothing wrong with the recipe just all the small talk isn't needed. I bet if you're more the point your channel will have even more growth.
Perhaps you are correct, but growth isn’t my goal, impact is. There are so many people who want to make great food, but are intimidated by it or think they can’t. In all of my videos I hope to connect with people and hopefully teach them something. There are tons and tons of creators doing short form video and that works great for viewers like yourself, but not for other viewers. Although you may not appreciate the longer videos, many people do and those are the people I want to reach. I do appreciate your input though and I hope you find the style of videos you are looking for. I do have a website with all of my recipes if you prefer the printed recipe: thesaltedpepper.com
You can use leftover breading to make cheese-almond chips. set little heaps of it on parchment paper. backe them crispy in the oven. It spreads so best set the heaps apart.
Thanks for the great video, best wishes from Bavaria 🙋🏻♀Lisa
I'd have to see if the crisps got up to a high enough temp to be safe since there could be chicken juices in the breading. However, I love the idea and might mix up almonds and parm just to try the crisps. Thanks for the suggestion!
@@TheSaltedPepper Hithere, I've just "stumbled over" your video that popped up in my feed and really enjoyed watching you. How lovely we can be half a world apart and yet enjoy the "company".
As to the crisps - if you are making a new batch and you like the flavour you could add a sprinkle of rosemary, but I think the almond/cheese combination will come out of the oven just fine and magically they vanish as soon as they have cooled off enough to be safe to eat. 😀
Nice to "meet you", I'll definitely watch more of your videos. Your presentation is as informative as it is charming and I write this with a big smile. Thank for replying to my comment, what a nice welcome to your channel. See you in your next video 🙋🏻♀
Thank you so much for sharing this recipe. I just made it today and when I tell you this chicken is so delicious. 😊It’s amazingly good. It’s better than any restaurant chicken breast I’ve ever tried. I love that it’s gluten free since I’m gluten intolerant and the almond alternative to bread crumbs is brilliant. This really made my day. 😊 Thank you and God bless.
Thank you so much!
Literally gonna make this tonight! Can. Not. Wait!
I hope you love them!
You’re a sweetheart. Can’t wait to try this recipe and others. I must compliment you for not talking with food in your mouth after you sample your cooked recipes. Drives me nuts when I watch the Food Network titans. You’re a classy gal.
Have made this twice now, once like you did and a second time from frozen when I was desperate for food quickly. OMGOODNESS! Absolutely AWESOME! My husband told me to make sure I don't lose this recipe. I have shared it with my friends, my son, and my pastor's wife who can't have gluten. I'm going to make this again. The chicken was so moist, and the breading is beyond amazing.
I'm so glad to hear that!
Tried it...loved it! My hubby said that it was definitely his favorite chicken breast recipe. Thanks, Louise!
I'm so glad to hear that!
Thanks for the time and thoughtfulness you put into all of your videos. I love learning to cook through your videos!
Thank you so much! I really appreciate it!
I am so hooked on your videos. I am an experienced cook but love watching other cooks ideas. You explain stuff so well and have been giving me so many great ideas. Thank you ❤
Thank you so much!
What a clever way to add the crispness of breading without using bread crumbs! I will definitely ground up some almonds to try this delicious-sounding recipe.
I wonder how everything bagel bread crumbs would turn out with this? Those look soooooo delish! Awesome.
I bet they would be good!
We just ordered this one for our parents today. Hoping they enjoy it.
mmmmm one of my favorite dishes to fix
💖🍽
We absolutely love these! Jeff has been taking them to work for his dinner for the past 3 days and still isn't tired of them!
@@TheSaltedPepper I'll be making this for sure this week ❤.... never made it in the foodi yet so I know I'll be delicious ....thx for all the research you do for us Louise 💕
You can pan-fry or broil (or probably air-fry) your leftover Parmesan mixture, just make sure the surface is very nonstick, or use a little olive oil. Fried cheese is delicious! You can make it lightly browned or crispy-hard, whatever you prefer. You can also mix it with leftover liquid and make a fried biscuit. There will be no leftovers. :)
This looks delicious. I've been using Parmesan as a coating on hamburger which is also good.
I never thought about that! I guess as long as the temperature gets past 165F it would kill any bacteria from the raw chicken.
@@TheSaltedPepper I do it all the time, because I hate waste. It gets very hot by the time the cheese is fried -- probably over 400 degrees.
I hope to see more of your recipes using the Ninja speedi
I'm going to try this tonight😊
I’m going to have to make this. I love all of the ingredients so it has to come out good.
Hope you enjoy it!
The Best, Thank you for this recipie!
You are most welcome!
everything you make looks yummy, I have so many different ones to try.😀
Oh this is fantastic to meal prep.
Jeff had me make them 2 more times to take to work. They are perfect heated from frozen!
I don't know how I missed this video 😭. I'm definitely cooking this tomorrow 😋
I hope you love it!
Can't wait to try this, thank you! There aren't a lot of Ninja Speedi recipes out there yet!
Any air fryer recipe will work in the Speedi.
This looks so delicious, makeing this tomorrow for sure.
bonjours j'habite en France , je viens d'acheter le Ninja 14 en 1 et j'adore vos recette merci gros bisous
Another winner winner chicken dinner. I made this tonight and it was deeeelicious. Thanks Louise. Yummy.
Thanks so much for the keto version can't wait to try
I hope you love them!
We are gonna have this this week in so excited.
I hope you enjoyed them!
I enjoy your informative videos. I would really love for you to showcase some recipes using the Ninja oven.
Thank you!
I use the XL oven all the time, but mostly for dehydrating and warming up food. What I have found is the temps and times are very similar to regular oven convection temps.
This looks really good. Serve with a Ceasar salad?
I’m so excited to try this recipe! Thank you.
This is a keeper and I will make it this week! SAUCE??? Any suggestions for a yummy sauce if one doesn't wish to use tomato based sauces? I ususally use a drizzle of honey on my chicken tenders but not sure that would work.
Assuming I want to cook all four pieces of chicken for dinner, what suggestions do you have for keeping the first or second batch warm until everything is done? Thanks so much! I admire you so much, and appreciate your videos/recipes immensely?!
That's a great question and I might try to use the rack instead of the basket and then put the cooked pieces underneath on the bottom while the second batch cooks. Or, if you have the 8qt, use the double rack and switch them out halfway through so each has equal time on the top layer.
@@TheSaltedPepper Thanks so much!
Thanks 😊 I was just wondering how I was going to cook tomorrow's dinner!
Perfect! I hope you love it!
is there a written recipe for this?
Good morning ! 😊
Good morning!
Loved this....I'm seriously thinking of getting the speedy :) Do you think what looks like a vast amount of steam
coming out (not in your recent video here...but others)...might set off smoke alarm? The Foodi does & I had to
stop using it.... Also...would you tell me two things...What size and make are the mixing pans...they look perfect!
What kind of mixer/chopper is that.... can't wait to try this... love your videos...just love them ! All ~! Thanks..
Thank you so much! I've never had any issues with steam setting off my smoke alarms, but I think the steam with the Speedi is less because it's not under pressure and there are more than just one vent in the lid. The pans I used are from Pampered Chef: www.pamperedchef.com/pws/thesaltedpepper/shop/Cookware+%26+Bakeware/Cookie+%26+Sheet+Pans/Modular+Sheet+Pans/100597 and the blender is this one (affiliate link) amzn.to/3QskVcQ
@@TheSaltedPepper Thank you so much....you answered ALL the questions & gave links.....don't know how you do it ! I surely appreciate.. Going to check everything out now... ~cheers~ :) !!
Is it ok to just preheat for 5 minutes instead of 10 minutes? Since it is a small unit 5 minutes should be fine
Yummy!!
😋
Louise can you do some speedie meals please
You know what taste better than almond? Use pork rind panko omg it's amazing better than any other breading I've used low carb.
I've tried pork rinds and don't like it as much as a breading, but that is just my personal preference.
Are you going to do more recipes with the Ninja Speedi?
Hi Louise, this looks amazing, i have to try it. I have the flip oven as well as most ninja products and i have noticed there is a new model of flip that has a little more height to it. I find it very hard to find it to purchase and i was wondering if you have it and could you do a recipie for all of us, thank you for your wonderful videos 🥰
What appliance was that u used to do the Almonds?
Thank you for the informative video. Sitting on the fence between the new OL701 vs. the Speedi. I know the Speedi cannot pressure cook and the capacity is 6 qt vs 8. But, can the Speedi also bake like the OL701?
Yes, it has the bake function. It doesn't have a yogurt function though.
Hey Louise great recipe and instructions. Can you tell me where you got the item that you rested the chicken on when it was done?
I think it was the cooling rack from Pampered Chef: www.pamperedchef.com/pws/thesaltedpepper/shop/Favorites/Favorites/Stackable+Cooling+Rack+Set/1588
This looks so good! What spritzer do you use for oil? I have one from Pampered Chef that simulates an aerosol sprayer but I don’t really like it. Thanks
I didn't like the PC one either. Here is the one I use: amzn.to/3vMeSry
@@TheSaltedPepper thanks!
Can’t wait any longer! 😂
Here we go!
Hi Louise, can you make yogurt with it using the dehidrate function? TIA!
You mean the Speedi? You can use dehydrate, but I think proof would be easier to use.
What are your thoughts of using the speedi vs the Ninja pressure cooker with steam & crisp for this?
Either is fine, just use air fry. I did try using the steam & crisp setting and made risotto under the chicken and it worked fine, but not as crisp so to the steam.
You read my mind. Was wondering what the name of the "Close and Cut was called
Also the pins 📌 you use to hold rolled up meat together
Do you have a Keto Cook Book for Sale
The pins I use are from grill grate. I don't have a keto cookbook, but I do have some low carb recipes on my website: thesaltedpepper.com/category/low-carb-recipes
Woah! Check out that new ninja foodie?!?!?
It's the Ninja Speedi, it doesn't pressure cook, but does everything else.
Curious, why do you say to freeze them before bagging to freeze? I naturally haven't made these yet but with other items I haven't had an issue with going right to the vacuum sealer and then freezer.
So the breading adheres to the chicken and not the bag
@@TheSaltedPepper ah, ok. I was hoping it wasn't something like that. My freezer sucks for trying to put something like this into it before it's bagged. I'm going to have to do some rearranging.
Hi Louise. What is the name of the item you used for cutting the chicken. I like the look of this, but could not find the link. Steve (uk)
Unfortunately, PC doesn't sell in the UK and I'm not sure what you would search for, but I would think Amazon would have something similar.
Can you use almond meal which is already ground
Yes, but you won't have the chunks of almonds which I think are so good as a coating.
oh look something elsen to sell, atr fryer trays.
Where do you buy close and cut Amazon has for $75 ugh
It's a little cheaper here: www.pamperedchef.com/pws/thesaltedpepper/shop/New+and+Now/New/Close+%26+Cut+Set/100922
Hi,
Where do you get the 2 small pans you used for the egg mixture and pecan mixture. I clicked on the link, but I didn't see them
They are these modular sheet pan pans, but honestly they were a little small for the almond/parm mixture. Here is the link though: www.pamperedchef.com/pws/thesaltedpepper/shop/Cookware+%26+Bakeware/Cookie+%26+Sheet+Pans/Modular+Sheet+Pans/100597 They also have coating trays which I usually use: www.pamperedchef.com/pws/thesaltedpepper/shop/Kitchen+Tools/Food+Prep/Coating+Trays+%26+Tongs/100577
@@TheSaltedPepper
Thank you 🙂
There seems to be too many models of appliances to keep up. I thought this video would use the latest Ninja pressure/fryer. Yes, the high level burns many things. What I’m finding, on what I guess they call the Foodie, is the meat is tough and dry. It must require marinading or more expensive cuts.
I purchased a cookbook with latest Foodie, but disappointed in that they used boxed cake mixes and others like Mac/cheese or rice, etc. I try not to use processed foods, so great disappointment. Learning curves I guess. I do find it may be nice to not have to pull out each appliance, but need to find room for it because it’s as big as my electric canner.
Still learning and hope I get the hang of it. The first model was the wrong model and returned it. They really should stick with one good model as they produced 3 that are almost identical. Makes me wonder if they can’t get it right. For the price I hope it lasts as well.
There are different models and styles, but if the meat is tough and dry when using the Foodi it’s being over cooked or being cooked with a function that isn’t the best for that meat. picking the best function for the meat you are using is key. I’m happy to help if you want to email me. Louise@thesaltedpepper.com. This recipe is a simple air fryer recipe that can be made in any of the Ninja devices with air fry
@@TheSaltedPepper lol, well the first 501? Model I followed directions and like you said the chicken would be too close. I had smoke and the chicken was too close. Then we cut pork chop in half and we had pork jerky. So I finally figured out the latest model had a thermometer and that’s the model I have now. It has helped, but still Leary of upper rack and I think the meat dries out too much because of closeness and air. Maybe I need to stick with pressure cooking or lower rack.
Thank you for contact, I may do that in the future. Right now I’m working on garden preserving and tech stuff from a lightening strike a few weeks ago-Ugh!
@@dustyflats3832 I don’t use the upper rack for anything but steak if I want to broil. Try using the crisping plate.
I have always been afraid to butterfly chicken as I fear cutting myself with the knife.
Just make sure your hand is flat on the chicken, fingers and thumb slightly up and use a sharp knife that is long enough to go through the chicken from end to end.
Louise what blender is that that your using?
Here is the link: (affiliate link) amzn.to/3OZZI8Q
I was going to
Make this till I saw her. Pass
Too damn long video a lot of bla bla bla and small talk. This isn't the 80's-90's anymore... 22 mins for a video that can be cut to at least 5 mins and still getting the point accross. Nothing wrong with the recipe just all the small talk isn't needed. I bet if you're more the point your channel will have even more growth.
Perhaps you are correct, but growth isn’t my goal, impact is. There are so many people who want to make great food, but are intimidated by it or think they can’t. In all of my videos I hope to connect with people and hopefully teach them something. There are tons and tons of creators doing short form video and that works great for viewers like yourself, but not for other viewers. Although you may not appreciate the longer videos, many people do and those are the people I want to reach. I do appreciate your input though and I hope you find the style of videos you are looking for. I do have a website with all of my recipes if you prefer the printed recipe: thesaltedpepper.com