<\/a>cup mayonnaise<\/p>\n\n\n\n2 cloves garlic, minced<\/p>\n\n\n\n
1 cup seasoned Panko bread crumbs<\/p>\n\n\n\n
1\/4 cup Parmesan cheese, grated<\/p>\n\n\n\n
1\/2 teaspoon salt<\/p>\n\n\n\n
1\/4 teaspoon pepper<\/p>\n\n\n\n
Olive oil spray<\/p>\n\n\n\n
Fresh parsley, finely chopped, for garnish<\/p>\n\n\n\n
Directions<\/p>\n\n\n\n
Preheat the air fryer to 390 degrees F.<\/p>\n\n\n\n
Cut the chicken breasts in half to make four thin breasts. Place one thin breast between two pieces of plastic wrap and pound into a thin, even piece with a meat tenderizer. Repeat with the remaining chicken.<\/p>\n\n\n\n
In a small bowl, stir together the mayonnaise and minced garlic. Spread the garlic mayo all over the chicken breasts.<\/p>\n\n\n\n
In a shallow bowl, combine the Panko bread crumbs, Parmesan cheese, salt, and pepper. Place a chicken breast into the bread crumbs and press down. Flip and coat the other side. Repeat with the remaining chicken.<\/p>\n\n\n\n
Coat the air fryer basket with olive oil spray. (Do not use PAM, as it can damage some baskets.)<\/p>\n\n\n\n
Place the chicken in the basket and cook for 8 minutes. Flip and cook for another 5-7 minutes until golden brown and crispy. (Repeat as needed, you don’t want to overcrowd the basket.)<\/p>\n\n\n\n
Remove the chicken and serve warm with extra Parmesan cheese and chopped parsley for garnish.<\/p>\n\n\n\n
Prep Time: 15 minutes<\/p>\n\n\n\n
Cooking Time: 15 minutes<\/p>\n\n\n\n
Total Time: 30 minutes<\/p>\n\n\n\n
Kcal: Varies by serving size<\/p>\n\n\n\n
Servings: 4<\/p>\n","protected":false},"excerpt":{"rendered":"
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