Ingredients
Equipment
Method
Directions:
- Start by placing your chicken breasts between two sheets of plastic wrap. Use a meat mallet to gently pound them to an even thickness of about ½ inch.
- Set up three shallow bowls: In the first bowl, add the white whole-wheat flour or gluten-free flour. In the second bowl, beat the two large eggs. In the third bowl, combine the Italian seasoned breadcrumbs, Italian seasoned panko, Italian seasoning, salt, and ¾ cup of grated Parmesan cheese.
- Coat each chicken breast in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any extra egg to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to ensure it adheres well.
- Preheat your air fryer to 375°F (190°C) for about 5 minutes.
- Spray the air fryer basket with cooking spray. Place the breaded chicken breasts in a single layer and lightly spray the tops with cooking spray. Cook for 10 minutes.
- After 10 minutes, carefully flip the chicken breasts over. Spoon marinara sauce over each piece and sprinkle with the remaining mozzarella cheese and 2 tablespoons of Parmesan cheese.
- Return the chicken to the air fryer and cook for an additional 5-7 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.
- Once done, remove the chicken from the air fryer and let it rest for a few minutes. Garnish with sliced basil before serving.
Notes
- Don’t overcrowd the air fryer basket; the chicken needs space for air to circulate.
- Ensure the chicken is pounded evenly to prevent some parts from cooking faster than others.
- Use a meat thermometer to check for doneness instead of relying solely on cooking time.