I know everyone calls it an air fryer, but I will continue to refer to this wonderful invention as an air cooker, since it doesn’t carry the same caloric content or unhealthy deep frying techniques of a fryer. And it is so versatile in preparing so many other things that are good for both your heart and your eyes.
This Chicken Parmesan recipe seems to include a lot of steps, but the taste of the melted cheese on the perfectly cooked chicken, coupled with a great tomato sauce, makes it worth the effort. Serve it with a salad or one or two green or yellow vegetables and you’re doing both your heart and your eyes a big favor….to stay nothing of your taste buds.
Chicken Parmesan
3 Tbls. Olive oil
2 garlic cloves, chopped
1/ tsp. crushed red pepper
1 10 ox. Can tomato sauce (in this season, make your own from those freshly grown tomatoes)
1 Tbls. Chopper basil
2 tsps. Chopped parsley
1 ½ tsps.. oregano
1 tsp. sea salt
2 boneless chicken breasts, skinned
½ Cup flour
1 egg, beaten
1 Tbls. Water
1 14/ Cups Panko or breadcrumbs of your choice
2/3 Cup Parmesan cheese
4 ounces mozzarella cheese, cut into 4 even slices.
Pepper to taste
Cooking spray
Heat 2 tablespoons of the oil in small saucepan over medium; add garlic and red pepper; cook, stirring occasionally until garlic begins to sizzle, about 30 seconds. Add tomato sauce, 2 teaspoons of the basil, 1 teaspoon of the parsley, 1/2 teaspoon of the oregano, and 1/4 teaspoon of the salt; combine well and simmer over medium heat, stirring occasionally, until sauce is thickened, about 2 minutes. Remove from heat and set aside.
Preheat air cooker to 360°F for 5 minutes. Sprinkle chicken with black pepper and remaining 3/4 teaspoon salt.
Place flour in a shallow dish. Whisk together beaten egg and water in a separate shallow dish until combined.
Stir together crumbs, 1/3 cup of Parmesan, and remaining 1 tablespoon oil, parsley, and oregano in a third shallow dish.
Dredge each of the two chicken pieces in flour, shake off excess. Then dip in egg wash, again letting excess drip off. Dredge in panko mixture, pressing to coat all sides of chicken.
Coat bottom of air fryer basket with cooking spray. Arrange chicken about 1 inch apart in basket. Cook for 8 minutes. Flip chicken; cook until it’s golden brown on both sides, about 8 minutes.
Remove chicken from basket and increase air cooker temperature to 400°F. Line basket with aluminum foil, (so chicken won’t stick) and coat foil with cooking spray.
Top chicken with tomato sauce, mozzarella, and remaining 1/3 cup Parmesan. Return chicken to foil-lined basket; cook at 400°F until cheese is melted and browned about 8-10 minutes.
Garnish chicken with additional parsley, and serve.
