Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1/2 cup all-purpose flour (60g)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (100g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 2 tablespoons olive oil, divided (30ml)
  • 1 1/2 cups marinara sauce (355ml), store-bought or homemade
  • 8 oz (225g) fresh mozzarella cheese, sliced
  • 1/4 cup grated Parmesan cheese (25g)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch). Pat dry with paper towels.
  2. In separate shallow dishes, combine flour, Italian seasoning, garlic powder, salt, and pepper. In the second dish, place beaten eggs. In the third dish, combine panko breadcrumbs and Parmesan cheese.
  3. Dredge each chicken breast in the flour mixture, then dip in the egg, and finally coat thoroughly with the panko mixture, pressing gently to adhere.
  4. Preheat the air fryer to 380°F (190°C).
  5. Drizzle each breaded chicken breast with about 1/2 tablespoon of olive oil. Place the chicken breasts in the air fryer basket in a single layer (you may need to cook in batches). Air fry for 8-10 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Top each chicken breast with marinara sauce, mozzarella slices, and grated Parmesan cheese.
  7. Return the chicken to the air fryer and cook for another 2-3 minutes, or until the cheese is melted and bubbly.
  8. Garnish with fresh basil leaves (if desired) and serve immediately.