Chicken Parmesan
Servings: 2
Calories: 262kcal
Equipment
Ingredients
- 2 5-6 oz. large white mean chicken breasts
- 1 cup panko breadcrumbs
- 2 medium eggs
- 1 tablespoon oregano
- 1 cup marinara sauce
- 1 slices provolone
- 1 tablespoon parmesan cheese
- Salt to taste
- Pepper to taste
Instructions
- Cover the bottom of the frying basket with aluminum foil, leave the sides uncovered to allow air to circulate inside.
- In a bowl, beat the eggs until fully combined, set aside. In a separate bowl combine the breadcrumbs, oregano, salt, and pepper, and set aside.
- One at a time, dip the chicken breasts into the bowl with the dry ingredients, coating both sides. Then dip into the bowl with the eggs, and then dip into the dry ingredients again.
- Preheat the air fryer lid on the cooking pot at 350˚F for 1-2 minutes.
- Lay the coated chicken on the foil in the frying basket, do not overlap. Place the frying basket in the cooking pot.
- Close the lid and cook for 12 minutes at 350˚F. After 12 minutes, flip the chicken and set the air fryer lid for another 12 minutes at 320˚F.
- While the chicken is cooking, pour half of the marinara sauce into a heat-safe baking dish that can fit in the cooking pot. When the chicken is done cooking, move it into the baking dish.
- Pour the rest of the marinara sauce over the chicken, place the slices of provolone on top, then sprinkle with the parmesan.
- Lower the baking dish into the cooking pot using a cooking rack or aluminum foil sling.
- Close the air fryer lid and cook for 6 minutes at 350˚F. When done, carefully remove the baking dish. Serve over pasta.
Nutrition
Calories: 262kcal | Carbohydrates: 31g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1049mg | Potassium: 576mg | Fiber: 4g | Sugar: 7g | Vitamin A: 914IU | Vitamin C: 9mg | Calcium: 237mg | Iron: 4mg