Chicken Parmesan
Serves: 4
Total Cook Time: 50
Prep Time: 10
Cook Time: 40
Ingredients
- 2- 8oz chicken breast
- Salt/pepper
- 1/3 cup gluten-free all-purpose flour
- 2 large eggs
- 1 cup gluten free panko
- 1/4 dairy free Parmesan grated
- 1 heaping tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp garlic powder
- 1 cup marinara
- 1 cup shredded dairy free mozzarella
- Garnish: italian seasonings as desired
Instructions
- Pre-heat air fryer and boil water
- Place flour in shallow bowl with a pinch of salt and a bit of pepper
- In another shallow bowl, beat eggs
- 3rd small shallow bowl, combine panko, parmesan, oregano, red pepper flakes, and garlic powder
- Pre-heat oven 375 degrees
- Butterfly chicken and season both sides with salt/pepper
- One at a time, coat chicken in flour, shake off excess. Dip into eggs, drip off excess. Finally dip into panko mixture and gently press to adhere and ensure both sides of chicken are coated
- Cook noodles
- Work in batches if necessary, arrange chicken in single layer in air fryer and cook at 400 degrees turning one or until just cooked through ~5 min per side
- Once noodles cooked, drain and add marinara sauce to noodles
- Remove chicken and top with mozzarella and bake until melted
- Garnish and serve
