Recipe sourced from bbc.co.uk/food/recipes
Makes 2 servings
Ingredients
For the tomato sauce
- 1 small garlic clove, sliced
- 1/2 onion, thinly sliced
- 1 small carrot, peeled, halved lengthwise and thinly sliced
- 3 1/2 oz cherry tomatoes, halved
- Olive oil spray
- 1 basil sprig (or small handful basil leaves)
- Salt and freshly ground black pepper
For the chicken
- 2 chicken breasts
- 1 large free-range egg, beaten
- 1 3/4 oz panko breadcrumbs
- 1/2 oz Parmesan, finely grated
- 1 3/4 oz mozzarella, sliced
- Parsley leaves, small handful roughly chopped, to garnish
Directions
To make the sauce, heat the air fryer to 400°F. In a heatproof tray or bowl that will fit inside the air fryer, mix together the garlic, onion, carrot and cherry tomatoes. Spray a few times with the olive oil spray and season well with salt and pepper. Cook for 8–10 minutes, until soft. Transfer to a blender or food processor, add the basil and blend to a smooth purée. Set aside.
To make the chicken, lay the chicken breasts on a piece of baking paper and cover with another sheet of baking paper. Use the end of a rolling pin to bash the breasts until about 3/4 in thick.
Heat the air fryer to 400°F. Place the egg in a small, wide bowl. Mix the panko breadcrumbs with most of the Parmesan, reserving about 2 teaspoons, in a wide bowl or large plate.
Dip the chicken breasts first into the egg mixture and then into the Parmesan breadcrumbs. Press well to ensure a good, even coating (if there are any uncoated patches, dip into the egg and breadcrumbs again).
Lay the chicken breasts in the air fryer (you may need to do one at a time, depending on the size of your air fryer) and cook for 10 minutes, turning the chicken over after 6 minutes.
When the chicken is golden and cooked through, remove from the air fryer and spoon half of the tomato sauce over each breast, then top with the mozzarella and a sprinkling of the reserved Parmesan. Return to the air fryer for 3 minutes to melt the cheese, then remove and garnish with the parsley.
