Air Fryer Chicken Parm

Ingredients

• 190g (6.5 oz) chicken breast
• 30g (1/2 cup) panko breadcrumbs
• 80g (1/3 cup) tomato passata
• 40g (1/3 cup) mozzarella, grated
• 15g (3 tbsp) parmesan, finely grated
• 1 egg (50g), beaten
• 1 garlic clove (3g), minced
• 1 tsp dried oregano, 1/2 tsp fine salt, 1/4 tsp black pepper
• Cooking spray; 4 basil leaves

Method

1. Put the breast between two sheets of baking paper and bash it to an even 1.5cm / 1/2in with a rolling pin.
2. Mix the panko with the parmesan, oregano, salt and pepper in one bowl; put the beaten egg in another.
3. Dip the chicken in egg, let the excess drip off, then press it firmly into the crumb on both sides.
4. Preheat the air fryer to 190C / 375F for 3 min and spray the basket.
5. Spray the top of the crumbed chicken and cook 6 min, then flip, spray again and cook 5 min more.
6. Warm the passata with the garlic in a small pan while it cooks.
7. Spoon the sauce over the chicken, add the mozzarella and cook 3 min more until melted and the chicken reads 74C / 165F. Top with basil.