Ingredients

The following ingredients have 4 Servings
  • Air Fryer
  • Blender
  • Spaghetti Tongs
  • 100 g Spaghetti
  • 200 ml Homemade Tomato Sauce
  • 2 Medium Chicken Breasts (butterflied)
  • 3 Large Eggs
  • 1 Plain Flour
  • 2 Tbsp Coconut Butter
  • 1 Tbsp Garlic Puree
  • 30 g Mozzarella Cheese
  • 50 g Parmesan Cheese
  • 1 Tbsp Basil
  • 1 Tbsp Oregano
  • Salt & Pepper

Instruction

  • Start by making your spaghetti. Boil it in a medium sized pan following packet instructions. When it has boiled and is just cooked drain it and wipe dry the pan. Place in the pan the coconut butter, salt, pepper and garlic puree. Cook on a medium heat until the butter has melted, and the garlic is mixed in. Using tongs mix the spaghetti into the coconut garlic butter. Put to one side.
  • Create your production line. Beat together 3 large eggs in one bowl. In a second bowl add your flour and mix it with some salt and pepper. In a third bowl have your breadcrumbs.
  • To make breadcrumbs blend 1/3 of a bread loaf in the blender and add to it salt, pepper, oregano and basil. When it resembles breadcrumbs place it on a plate or bowl and mix in your parmesan.
  • Roll the chicken breasts in the flour, then in the egg and then the breadcrumbs. Making sure that the breadcrumbs is generously coating the chicken.
  • Place the chicken parmesan in the air fryer and cook for 10 minutes at 180c/360f. After 10 minutes add a layer of parmesan cheese, then a layer of mozzarella cheese and cook for a further 2 minutes.
  • Serve the chicken parmesan over the spaghetti and warm tomato sauce.