Chicken Parmesan Caprese (Recipe 25 of 125)

Photo from SkinnyTaste
Cookbook

Caprese salad is one of my favorites. I was first introduced to it at TASIS and ate my way through Italy
on Caprese salads.  I make caprese salads frequently during the summer when tomatoes are at their best. 

Caprese type salad coupled with air fried chicken...winner winner chicken dinner. 

Easy, super easy, meal that is jammed packed with flavor. 

Chicken Parmesan Caprese
Recipe from SkinnyTaste Air Fryer Cookbook

• 1 pint heirloom cherry tomatoes, halved
• 4 large garlic cloves, slightly smashed
• 1 tsp olive oil
• 1/4 tsp each salt and pepper

Chicken:

• 2 8oz boneless, skinless chicken breasts
• 1/2 tsp salt 
• Pepper to taste
• 1 T pesto 
• 1 large egg, beaten
• 1/2 c seasoned bread crumbs 
• 2 T freshly grated Parmesan cheese
• Olive oil spray
• 4 oz mozzarella cheese, thinly sliced
• 2T balsamic glaze
• chopped fresh basil

Preheat air fryer to 400F.

For the tomatoes: in a medium bowl, combine the tomatoes, garlic, oil, salt and pepper, tossing to coat. Transfer to the air fryer basic at cook for 4-5 minutes, shaking the basket a few times, until the tomatoes are soft.  Set aside and wipe out the basket with a paper towel. 

Meanwhile, for the chicken: half each chicken breast horizontally to make a total of 4 cutlets. Pound the chicken to a 1/4 inch thickness. Season with salt and pepper and evenly coat with the pesto. 

Place the egg in a shallow bowl. Combine the bread crumbs and parmesan in a separate shallow bowl. Dip the chicken into the egg, then coat in bread crumbs mixture, gently pressing to adhere. Spray both sides with oil. 

Working in batches: place chicken in air fryer. Cook 7 minutes, flipping halfway until golden and cooked through. Top each cutlet with 1 oz of mozzarella and one quarter of the tomatoes. 

Return to air fryer cook for another 2 minutes until cheese melts. 

Remove from the air fryer, drizzle with the balsamic glaze, top with basil and serve.