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Ingredients
- 2 (8-oz) boneless skinless chicken breasts, butterflied into 4 pieces
- ⅓ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ¼ cup finely grated Parmesan
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes
- ½ tsp garlic powder
- 1 cup marinara sauce
- 1 cup shredded mozzarella
- Fresh parsley, for serving
- salt & pepper, to taste
Instructions
Prepare: Butterfly chicken breasts into 4 even pieces. Season both sides generously with salt and pepper.
Breading Station: Prepare three shallow bowls - flour in first, beaten eggs in second, and in third combine panko, Parmesan, oregano, red pepper flakes, and garlic powder.
Bread: Working one piece at a time, dredge chicken in flour, dip in egg wash, then thoroughly coat in seasoned panko mixture.
First Cook: Place breaded chicken in air fryer basket in a single layer. Air fry at 400°F / 204°C for 5 minutes.
Flip & Cook: Turn chicken pieces over and air fry at 400°F / 204°C for another 5 minutes until golden brown.
Finish: Top each piece with marinara sauce and mozzarella. Air fry at 400°F / 204°C for 3-5 minutes until cheese is melted and bubbly.
Serve: Garnish with fresh chopped parsley and serve immediately while hot.
