Chicken:
Air fryer:
Butterfly the chicken breast by cutting it in half lengthwise to create 8 long pieces. Season to taste.
Combine breadcrumbs, Parmesan, mixed herbs and garlic salt in a bowl.
Place the seasoned flour and eggs into two bowls.
Dip a piece of chicken into the flour, then into the egg and then into the breadcrumbs, making sure it is well coated all over.
Repeat with the other pieces. Place (in batches) into the basket of the air fryer and cook at 190°C for 4 minutes on each side.
Top with tomato sauce and the mozzarella. Cook for a further 3 minutes until golden and bubbly.
Keep warm while frying the other chicken breasts. Serve with spaghetti and salad.
Oven baking:
Preheat the oven to 180°C and prepare a baking sheet.
Butterfly the chicken breast by cutting it in half lengthwise to create 8 long pieces. Season to taste.
Combine breadcrumbs, Parmesan, mixed herbs and garlic salt in a bowl.
Place the seasoned flour and eggs into two bowls.
Dip a piece of chicken into the flour, then into the egg and then into the breadcrumbs, making sure it is well coated all over.
Place the chicken on a baking sheet and bake for 15 minutes on the one side and 15 minutes on the other.
Top with tomato sauce and mozzarella and grill for 5 minutes.
Tomato sauce:
Heat the oil and fry the onion, garlic and carrot until soft.
Add the tomatoes, sugar, herbs and seasoning to taste.
Simmer over medium heat until thick.
HINTS & TIPS:
Temperatures of air fryers may vary and cooking times may vary and is just a guideline. Please adapt cooking time accordingly.
