Air Fryer Chicken Parmesan
This recipe combines the flavors of the classic Caprese salad of fresh tomatoes, mozzarella, basil, and balsamic vinegar with fried chicken and tortellini pasta.
Ingredients
- 4 boneless skinless chicken breasts (4 oz./125 g each)
- ¼ tsp (2 mL) salt
- ½ cup (125 mL) all-purpose flour
- 2 eggs
- 2 tbsp (30 mL) milk
- 1½ oz. (45 g) fresh Parmesan cheese (⅓ cup/75 mL grated)
- �� cup (150 mL) panko breadcrumbs
- 1 tbsp (15 mL) Italian Seasoning Mix
- 8 oz. (250 g) fresh mozzarella cheese
- 3 cups (750 mL) cherry tomatoes, cut in half
- 1 tbsp (15 mL) olive oil
- ¼ tsp (1 mL) salt
- 1 pkg (9 oz./275 g) refrigerated cheese-filled tortellini
- 1 oz. (30 g) fresh Parmesan cheese, finely grated (¼ cup/60)
- ½ cup (125 mL) fresh basil leaves, chopped
- 1 tbsp (15 mL) balsamic vinegar
Directions
- Season the chicken with salt. Add the flour to a shallow bowl. Whisk the eggs and milk together in a second shallow bowl. Combine the Parmesan with the panko and seasoning in a third shallow bowl.
- Coat each chicken breast in flour first, then the eggs, then the panko mixture. Place the breaded chicken on an Air Fryer Rack.
- Set the Deluxe Air Fryer & Oven to Sync Finish. Set the bottom oven to Air Fry for 25 minutes and the top oven to Bake at 400°F (205°C) for 15 minutes.
- Place the tomatoes on the Sheet Pan and drizzle with the oil and salt. When the display says “ADD FOOD,” add the chicken to the bottom oven and the tomatoes to the top oven. Rotate the pans halfway through cooking, and place 1-2 slices of mozzarella on each chicken breast in the last 5 minutes of cooking.
- Halfway through cooking, add the tortellini to the 3-qt. (3-L) Micro‑Cooker® Plus with enough water to cover the pasta. Microwave, covered, on HIGH, for 8 minutes.
- Drain the pasta and transfer it to a medium mixing bowl. Add the remaining pasta ingredients and toss to combine.
- Add the tomatoes to the pasta mixture and serve with the chicken.