LONG SKINNY SHELLS RECIPES

Steps:

• Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.
• Season vegetables with salt and pepper and toss with olive oil.
• To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.
• Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side.
• Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions.
• Serve immediately with warmed tortillas, cheese and toppings.

Steps:

• Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
• In a shallow plate, beat the egg whites and 1 teaspoon of water together.
• Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.
• Heat a large saute pan over medium to medium-low heat.
• Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.
• Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
• For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper.
• Boil over high heat until reduced in half, about 2 minutes.
• Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
• Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
• Air Fryer Method: