Ingredients:
- 2 chicken breast fillets
- 25g parmigiano reggiano, finely grated
- 25g California walnuts, finely chopped + 1 tablespoon
- 1 medium egg, beaten
- 227g can chopped tomatoes
- 6 mini mozzarella balls
- 1 medium sweet potato, skin on and cut into 1cm chips
- 1 tablespoon olive oil
- Basil leaves to garnish
- Salad to serve
Preparation:
- Beat the chicken breasts between 2 sheets baking parchment to give an even 1cm thickness.
- Mix together the Parmesan and 25g finely chopped walnuts on a plate.
- Dip the chicken in the egg then coat in the walnut mixture.
- Line the tray of an air fryer with baking parchment and add the chicken.
- Air fry at 200°C for 15-20 minutes until golden and cooked through.
- Meanwhile, cook the chopped tomatoes in a small saucepan for 4-5 minutes, stirring until thickened and reduced, season.
- Spoon the tomato sauce over the chicken and top with mozzarella balls.
- Roughly chop the remaining walnuts and sprinkle over the chicken. Air fry for 5-8 minutes until golden
- Toss the sweet potato chips with oil, season and place in the air fryer tray. Air fry for 10-15 minutes until golden and tender, turning halfway through.
- Serve with the Parmesan chicken scattered with basil leaves and some salad.
Cooks tip:
Shop bought pasta sauce work well instead of the chopped tomatoes and try using frozen sweet potato chips. Cook the chips at the same time as the chicken if the air fryer has 2 trays
