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Panko crusted Chicken Breasts, topped with Pomodoro & Fresh Mozzarella

Ingredients

  • 4 air chilled chicken breasts
  • 1 cup panko bread crumbs (season with salt/pepper and any other favourite spices)
  • 1 egg
  • 1 cup pomodoro sauce
  • fresh mozzarella
  • torn basil

How to:

  1. Slice chicken breasts in half horizontally (so they are thinner)
  2. Dip in beaten egg, then cover with panko crumbs
  3. Cook chicken in air fryer (10 min, flip once) or in 400F oven for 22 minutes, flip once
  4. Take out of oven, top with pomodoro sauce and sliced mozzarella cheese and cook for another minute or two until the cheese melts
  5. Top with some torn basil

 

Here's a quick recipe for pomodoro sauce:

½ cup extra-virgin olive oil
4 to 6 anchovy fillets, chopped
3 garlic cloves, finely chopped
2 tablespoons oregano leaves
One 28-ounce can San Marzano crushed tomatoes
¼ teaspoon kosher salt
Freshly ground black pepper
In a large skillet over medium-low heat, warm the olive oil.
Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don't let the oil get too hot or it will fry the anchovies rather than melt them.)
Add the garlic and oregano to the anchovies and sauté for a few minutes. 
Add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes