Air Fryer Crispy Coconut Chicken
In The Fresh Meat Case
PREP TIME: 15min COOK TIME: 30min
2 tbsp. olive oil
2 cloves garlic, thinly sliced
1 (15-oz.) can whole tomatoes
1 tsp. sugar
1/4 cup fresh basil, chopped
1 tbsp. coarsely chopped fresh oregano
2 egg whites
1/2 cup whole-grain salted crackers, pulsed in a food processor until fine
1/4 cup grated Parmesan
1 tbsp. fresh parsley, finely chopped
8 oz. fresh mozzarella, thinly sliced
1 pound spaghetti, cooked
Heat olive oil in a large skillet over medium heat. Add garlic and cook 20 to 30 seconds. Add tomatoes and sugar. Cook, smashing the tomatoes, until flavors develop, and the sauce is thick and chunky, about 15 to 20 minutes. Stir in basil and oregano and remove from heat.
TIP: For a quick marinara sauce that tastes like homemade, just stir oregano and basil into 1 1/4 cups store-bought tomato sauce.
In a shallow dish, whisk egg whites with 2 tablespoons water until frothy. In another dish, combine the cracker crumbs, Parmesan cheese and chopped parsley. Dip each chicken breast in egg whites then into the crumb mixture, pressing to coat both sides.
Preheat air fryer to 400 degrees for 3 minutes. Spray the basket with non-stick cooking spray. In a single layer, place chicken in the basket and lightly spray with cooking spray. Set the timer for 15 minutes. After 7 minutes, flip the chicken and spray the other side. Air fry 6-8 minutes longer or until chicken is golden brown, and a meat thermometer reaches 170 degrees F. Top chicken with sauce and mozzarella and air fry for 3 minutes more or until cheese is melted and golden brown.
To serve, toss pasta with remaining tomato sauce. Place Chicken Parmesan alongside the pasta. Serve with garlic bread and a side salad.
Air Fryer Breaded Chicken ParmesanAdd Your Comment