Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 1.5 lbs / 680g)
  • 1 cup (120g) all-purpose flour
  • 2 large eggs
  • 1 cup (100g) seasoned breadcrumbs
  • ½ cup (50g) grated Parmesan cheese
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) Italian seasoning
  • Salt and pepper to taste
  • 1 cup (240ml) marinara sauce (store-bought or homemade)
  • 1 cup (113g) shredded mozzarella cheese
  • Fresh basil leaves (optional)
  • Extra grated Parmesan cheese (for serving)

Instructions:

  1. Pat the chicken breasts dry and gently pound them to an even thickness using a meat mallet.
  2. In one shallow bowl, place the flour. In a second bowl, whisk the eggs. In a third bowl, combine seasoned breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper.
  3. Dredge each chicken breast in flour, shaking off excess. Dip in the egg, allowing excess to drip off, then coat in breadcrumb mixture.
  4. Place breaded chicken in the fridge for about 30 minutes to help the coating adhere better during cooking.
  5. Preheat the air fryer to 380°F (193°C). Spray the basket lightly with cooking spray if desired. Arrange the chicken breasts in a single layer.
  6. Cook for 10 minutes, flip, and cook for another 8-10 minutes until golden brown and cooked through (internal temperature should reach 165°F/74°C).
  7. Top each chicken breast with marinara sauce and sprinkle with mozzarella cheese. Return to the air fryer for 2-3 minutes, or until the cheese is melted and bubbly.
  8. Garnish with fresh basil and extra Parmesan if desired. Serve immediately.