Juicy chicken with ooey melted cheese on top with a bed of pasta beneath. But it's air fried, so it's healthy right?!
Flatten chicken breasts with mallet to 1/2". Sprinkle with Salt and Pepper.
Start putting the water over the flame to boil. You want to boiling by the time you are putting the chicken in the air fryer.
Set up dredging station. In large shallow bowls add flour to first, Scrambled eggs and milk to second, and bread crumbs to third.
With one chicken at a time, dredge chicken in flour, then dip in eggs, then dredge in bread crumbs. Make sure you are getting every part covered with bread crumbs and push them in to help keep them on. Try to keep one hand for the dry parts and one hand for the wet part. It helps to keep your hands clean.
Once all of the chickens are breaded, place as many as will fit into your air fryer. Depending on the size you may need to do this in 2-4 batches. Drizzle a small amount of oil on top. "Fry" at 360 °F for about 8-10 minutes, or until cooked to 160 °F. Flip chicken half way and drizzle more oil on top. This helps to get an even color.
Depending on how many batches you need to do in the air fryer, put your pasta in the water when you start the last one. Make sure you've salted the water. Like really salted.... think ocean salty.
Place your sauce in a small saucepan over medium-low heat to warm up.
Once your chickens are done in the air fryer, place them on a lined baking sheet with a rack on it. This will help keep the chicken crisp. Spoon some sauce on top of each one, sprinkle the ribboned basil on top, then cover with the shredded mozzarella.
Place under the broiler in your oven for 5-10 minutes. Watching the cheese so it doesn't burn.
Serve with the spaghetti and more sauce, a side salad, and/or some Bear Kitchen Garlic Bread. Sprinkle everything with some parmesan cheese.
Ingredients
Directions
Flatten chicken breasts with mallet to 1/2". Sprinkle with Salt and Pepper.
Start putting the water over the flame to boil. You want to boiling by the time you are putting the chicken in the air fryer.
Set up dredging station. In large shallow bowls add flour to first, Scrambled eggs and milk to second, and bread crumbs to third.
With one chicken at a time, dredge chicken in flour, then dip in eggs, then dredge in bread crumbs. Make sure you are getting every part covered with bread crumbs and push them in to help keep them on. Try to keep one hand for the dry parts and one hand for the wet part. It helps to keep your hands clean.
Once all of the chickens are breaded, place as many as will fit into your air fryer. Depending on the size you may need to do this in 2-4 batches. Drizzle a small amount of oil on top. "Fry" at 360 °F for about 8-10 minutes, or until cooked to 160 °F. Flip chicken half way and drizzle more oil on top. This helps to get an even color.
Depending on how many batches you need to do in the air fryer, put your pasta in the water when you start the last one. Make sure you've salted the water. Like really salted.... think ocean salty.
Place your sauce in a small saucepan over medium-low heat to warm up.
Once your chickens are done in the air fryer, place them on a lined baking sheet with a rack on it. This will help keep the chicken crisp. Spoon some sauce on top of each one, sprinkle the ribboned basil on top, then cover with the shredded mozzarella.
Place under the broiler in your oven for 5-10 minutes. Watching the cheese so it doesn't burn.
Serve with the spaghetti and more sauce, a side salad, and/or some Bear Kitchen Garlic Bread. Sprinkle everything with some parmesan cheese.