Ingredients

• 2 (8-oz) boneless skinless chicken breasts, butterflied into 4 pieces
• ⅓ cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• ¼ cup finely grated Parmesan
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes
• ½ tsp garlic powder
• 1 cup marinara sauce
• 1 cup shredded mozzarella
• Fresh parsley, for serving
• salt & pepper, to taste

Instructions

1. Prepare: Butterfly chicken breasts into 4 even pieces. Season both sides generously with salt and pepper.
2. Breading Station: Prepare three shallow bowls - flour in first, beaten eggs in second, and in third combine panko, Parmesan, oregano, red pepper flakes, and garlic powder.
3. Bread: Working one piece at a time, dredge chicken in flour, dip in egg wash, then thoroughly coat in seasoned panko mixture.
4. First Cook: Place breaded chicken in air fryer basket in a single layer. Air fry at 400°F / 204°C for 5 minutes.
5. Flip & Cook: Turn chicken pieces over and air fry at 400°F / 204°C for another 5 minutes until golden brown.
6. Finish: Top each piece with marinara sauce and mozzarella. Air fry at 400°F / 204°C for 3-5 minutes until cheese is melted and bubbly.
7. Serve: Garnish with fresh chopped parsley and serve immediately while hot.

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