Air Fryer Stuffed Chicken Parmesan

Prepare the chicken: Place the chicken breasts (2 large or 3 small) on a cutting board and pat dry with a paper towel. Using a very sharp knife, carefully cut a slit into the side of each chicken breast to create a pocket for filling. Be careful not to cut all the way through, or the filling will leak out. Season well inside and out with a mix of salt and pepper (1/2 teaspoon each).

Stuff the chicken: Divide the mozzarella (4-6 slices), marinara sauce (3 tablespoons) and basil (1 tablespoon shredded) between the chicken pockets, securing each chicken breast closed with a pair of wooden toothpicks. If there are any holes in the chicken breast, try to face that side up so the cheese doesn’t leak out.

Prepare breading stations: In three shallow bowls large enough to lay a chicken breast flat, prepare the breading stations as follows:

In the first bowl, beat together the egg (1), garlic powder (1/4 teaspoon) and a pinch of salt and pepper until combined.

In the next, combine the panko breadcrumbs (1/2 cup) and the shredded parmesan (2 tablespoons).

In the third, mix the flour (1/4 cup) with another pinch of salt and pepper.

Bread the chicken: Dredge the chicken first with the flour, then egg, then breadcrumbs, taking care not to dislodge the toothpicks. Try to keep one hand for dry ingredients and one hand for wet ingredients.

Air fry: For an even crisper crust, lightly spritz the stuffed chicken breasts all over with olive oil spray (optional). Cook for 20-25 minutes at 400F without turning. Smaller chicken breasts will take about 20 minutes while larger chicken breasts will take about 25 minutes. The chicken is done when the chicken breast (not the filling) reaches an internal temperature of 165F.

Serve and store: Serve with shredded basil, more parmesan cheese, and a thin layer of marinara on top or on the side for dipping. Store leftovers in an airtight container in the fridge for up to 4 days.