Ingredients
4 boneless, skinless chicken breasts (4 ounces each)
¼ teaspoon salt
1 large egg, lightly beaten
1 tablespoon water
½ cup all-purpose flour
1 cup whole-wheat panko breadcrumbs
Cooking spray
½ cup reduced-sodium marinara sauce
1 teaspoon dried Italian seasoning
6 ounces fresh mozzarella cheese, cut into 4 slices
2 tablespoons thinly sliced fresh basil
Directions
Place chicken between 2 sheets of plastic wrap and pound to 1/2-inch thickness. Sprinkle the chicken evenly with salt. Whisk egg and water together in a shallow dish. Place flour in a separate shallow dish; place panko in a third shallow dish. Working with 1 breast at a time, dredge the chicken in the flour; shake off excess. Dip in the egg wash; let excess drip off. Dredge in the panko, pressing to evenly coat. Place the breaded chicken on a plate.
Line the basket of an air fryer with foil; coat the foil with cooking spray. Place 2 breaded chicken breasts 1 inch apart in the prepared basket; coat the top of the chicken lightly with cooking spray. Cook at 360°F for 7 minutes. Flip the chicken; cook until golden brown on both sides, about 7 minutes. Top each chicken breast with 2 tablespoons marinara and sprinkle each with 1/4 teaspoon Italian seasoning. Top each with 1 mozzarella slice. Cook until the cheese is completely melted and a thermometer inserted into the thickest portion of the chicken registers 165°F, about 5 minutes. Lift the foil and chicken out of the basket; cover with another piece of foil to keep warm. Repeat the procedure with the remaining 2 chicken breasts.
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