Description

This chicken Parmesan is so amazing, you'll get rave reviews. It's crispy on the outside, with a cheesy tomato sauce and juicy on the inside.

Ingredients

• 3 T. extra virgin olive oil, divided
• 2 t. finely chopped garlic from 2 garlic cloves
• 1/2 t. crushed red pepper flakes
• 10 oz. can tomato puree or tomato sauce
• 1 T. plus 2 t. chopped fresh basil, divided
• 2 t. chopped fresh parsley, divided, plus more for garnish
• 1 1/2 t. chopped fresh oregano, divided
• 1 t. kosher salt, divided
• 2 (6 - 8 oz. each) boneless, skinless chicken breasts, pounded to 1/2 inch thickness
• 1/2 t. black pepper
• 1/2 c. all-purpose flour
• 1 large egg, beaten
• 1 T. water
• 1 1/4 c. panko
• 2 1/2 oz. Parmesan cheese, shredded (about 2/3 c.), divided
• cooking spray
• 4 oz. fresh mozzarella cheese, cut evenly into 4 slices

Steps

1. Heat 2 T. olive oil in a small saucepan over medium heat. Add garlic and crushed red pepper flakes; cook, stirring occasionally, until garlic begins to sizzle, about 30 seconds. Add tomato puree, 2 t. basil, 1 t. parsley, 1/2 t. oregano, and 1/4 t. salt; stir. Bring to a simmer over medium heat; simmer, stirring occasionally, until sauce is thickened, about 2 minutes. Remove from heat; set aside.
2. Preheat an air fryer to 360 degrees F for 5 minutes.
3. Season chicken evenly with pepper and remaining 3/4 t. salt.