Chicken and Spinach Parmesan
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Nutrition Info (Per Serving)
Ingredients
4 small chicken breast fillets, approx. 650g
1 large egg, beaten
100g wholemeal breadcrumbs
25g Parmigiano Reggiano, finely grated, plus 1 tbsp
Spray oil
4 tbsp red pesto 80g
250g bag Spinach
250g mozzarella, sliced
75g cherry tomatoes, sliced
½ tbsp extra virgin olive oil
Instructions
Place the chicken between 2 sheets of baking parchment and beat until 1cm thick with a rolling pin.
Place the beaten egg in a shallow bowl and mix the breadcrumbs and 25g Parmesan in another shallow bowl.
Dip the chicken first in the egg, then coat in the breadcrumb mixture. Place in a parchment lined tray of the air fryer, spray with a little oil and fry for 7-8 minutes at 200oC.
Meanwhile, place 200g of the spinach in a large bowl, cover with clingfilm and microwave on full power for 2 minutes or until just wilted, squeeze out the excess liquid and roughly chop.
Spread the breaded chicken with the pesto, top with the wilted spinach and then the mozzarella. Air fry for a further 6-7 minutes until golden.
Shred the remaining spinach and mix with the tomatoes, olive oil and 1 tbsp Parmesan and serve with the chicken and spinach parmesan.