Air Fryer Chicken Parmesan

Well it's been awhile since I've blogged. These past 2-3 weeks have taken so much out of me. We went down to Camarillo to visit Kevin's brother, sister-in-law and their 3-month old who is so dang cute. And my sisters have been in town this week so it's been family time lately. 

A few weeks ago I made this Air Fryer Chicken Parmesan which was so good! I'm actually using Noom now for recipes so my recipes will be changing a bit. This one was good though and on the healthier side with an Air Fryer. The original recipe can be found HERE. We eliminated salt (everything we buy is low sodium if possible) and used mozzarella cheese instead of parmesan cheese.

Ingredients:
2 large boneless skinless chicken breasts, cut in half  lengthwise
1/2 cup flour
1 tsp garlic powder
1 tsp black pepper
2 eggs, beaten
1 1/2 cups shredded mozzarella cheese 
1 1/2 cups panko breadcrumbs
Lower Sodium spaghetti sauce
8oz Fettuccine noodles

Directions:
Preheat your air fryer to 400 degrees. In a bowl, add the flour, garlic powder, and pepper and stir to combine. 

In a separate medium bowl, add the eggs and whisk and set aside. In another dish, add the mozzarella cheese and panko breadcrumbs and set aside. 

Dredge the chicken breast in the flour mixture, dip through the egg, and then press the breadcrumb mixture to stick well. 

Spray the air fryer basket, add two chicken breasts and spray each one with PAM or cooking spray. Air fry for six minutes. Flip the chicken over using tongs, spray, and cook for 5 more minutes. 

Place a spoonful of spaghetti sauce and a spoonful of mozzarella cheese on top of the chicken when done. Cook for 1 more minute until cheese has melted. Add it on top of cooked Fettuccine noodles and top with more spaghetti sauce. 

Enjoy!