Chicken Parm

With the last of my spaghetti sauce (I have yet to write up my heart-of-palm lasagna) I wanted to do a chicken Parmesan. Usually this is an easy me, but last night I wanted to up the game a bit.

So I give you a mozzarella stuffed chicken Parmesan.

I pounded two chicken breasts flat. I cut them in 2 so I had 4 chicken fillets. I placed them in between two sheets of plastic wrap and went to town on them. I dry dredged these in a flour/pepper/onion powder/garlic powder mix. I sprayed them with some olive oil and air fried them for 15 minutes. I was shooting for a crispy crust, but not cooked-through.

In a glass baking dish I put down some of my sauce, two of the chicken cuts, some of my sauce, then a handful of mozzarella and parm. Then the second chicken cut (so I had two stacks) and then more sauce and more of the cheese mix.

This went into the oven for 10 minutes, and then broiled at HI for the last minute to brown off the top. I added some dry basil and parsley.

Meanwhile, I boiled some angel hair pasta (4 minutes).

I plated the pasta, put the last of my sauce on top…and then delicately placed the ChickenParm tower on top.

This was served with a simple salad…and it was incredible!