I had taken a chicken breast out of the freezer to cook for my tea today and was looking for something different to do with it. I got an e-mail from the people at Delish which had a link in it to 60 Summer Chicken Recipes you can enjoy all year round.
I thought to myself, how providential! This must be meant to be. I bookmarked quite a few of them actually but this one for Air Fryer Chicken Parmesan really caught my eye!
I am always looking for ways to use my air fryer! I don't believe in having kitchen appliances that you don't use. That is a huge waste in my opinion. I don't use my air fryer near often enough so when I saw this recipe I was immediately inspired to make it.
I love Chicken Parmesan. There is something about that crispy cheesy bread crumb coating on tender juicy pieces of chicken slathered in sauce and cheese that speaks to my Italian food loving heart.
It is often really messy to make however, especially with the frying. And its not the healthiest either.
This recipe promised to not only be a lot less messy to make, but quite a bit healthier as well, with no frying involved. It also looked to be a heck of a lot easier!
And it used only one chicken breast as well. I just had to give it a go!!
The most difficult part perhaps was slicing the chicken breast in half horizontally through the middle. My chicken breast was a bit frozen still, so that made it a lot easier.
Setting up a breading station also makes things easier. This is something I learned to do in Culinary school.
I set up all of my ingredients in three separate bowls, laying next to each other with a plate at the end to hold the coated chicken while I continue to coat subsequent pieces. Easy peasy lemon squeezy as they say!
WHAT YOU NEED TO MAKE AIR FRYER CHICKEN PARMESAN
The quantities given are for two servings. If you would like to feed more you can just double them, or check out the full size recipe on the Delish page.
- 1 large skinless, boneless chicken breast
- kosher salt and freshly ground black pepper
- 3 TBS plain all purpose flour
- 1 large free range egg
- 1/2 cup (60g) panko bread crumbs
- 2 TBS freshly grated Parmesan cheese
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp garlic powder (not salt)
- 1/2 cup (120ml) marinara sauce
- 1/2 cup (65g) grated Mozzarella cheese
- chopped parsley to serve
I think my chicken breast was about 6 ounces (170g) in weight, so not overly large, but 3 ounces is quite a nice portion of chicken per person without going overboard. I buy the free from Chicken breasts which are free from antibiotics.
I also only use free range eggs. You have to pick your battles and that is one of mine. I only buy and use free range eggs. In fact there is a person who has free range eggs for sale right around the corner from me. They are only $5 a dozen, which is not bad for good quality, fresh free range eggs.
Use a good quality of marinara sauce. One which is thick and rich in flavor. I used Classico Sweet Basil sauce. Its quite nice. You won't need a lot of it, but you can freeze what you don't use. I like to freeze it in 1 cup portions in air tight plastic containers.
The air fryer I have is a Kuraidori multifunctional digital air fryer. I got mine at Home Hardware and it works very well. It also has a rotisserie function.
My sister cooks her tater tots and chips in the air fryer all the time. She has the same model as I have. We both love ours. It comes with a large basket and two smaller baskets. I used one of the smaller baskets today.
No need to spray the basket with non stick spray. You can damage the non stick surface of your air fryer by doing that. I have never had anything stick. Well, cheese maybe, but that's all.
HOW TO MAKE AIR FRYER CHICKEN PARMESAN
Nothing could be simpler. Set up your breading station and everything will run smooth as smooth can be.
Using a sharp knife, carefully cut your chicken in half lengthwise all the way through the center to create two thinner chicken fillets. Season on both sides with some salt and black pepper.
Set up a breading station. In one shallow bowl place the flour as well as a hefty pinch of salt and some freshly ground black pepper. Beside it place another shallow bowl and beat the egg in it with a fork to blend. Place a third shallow bowl beside this one and into that one whisk together the bread crumbs, cheese, oregano, red pepper flakes and garlic powder.
Have a clean plate ready.
Working with one piece of chicken at a time, dip it first in the flour to coat, then into the beaten egg to coat and then finally into the bread crumb mixture gently pressing the crumbs so that they adhere to the chicken. Place onto the clean plate and repeat with the other piece of chicken.
Arrange the chicken in an air fryer basket in one single layer leaving space between each piece.
Air fry at 400*F/200*C for 5 minutes. Carefully flip over and air fry for 400*F/200*C for a further 5 minutes.
Remove the basket and top each piece of chicken with half of the marinara sauce and then half of the cheese. Slide3 back into the air fryer and cook for a further 2 to 3 minutes at 400*F/200*C until the cheese has melted and is golden brown.
Sprinkle with parsley and serve.
My chicken was tender and juicy and the crumb coating nice and crisp. Both were very well flavored. The sauce and cheese were perfectly heated through and melted in the given times.
I chose to serve mine with some pasta. Spaghetti which I tossed with a bit of butter, some seasoning a TBS or so of grated Parmesan cheese and some chopped parsley. The whole thing was quite delicious!
Quick, easy, healthy, delicious, this air fryer chicken parmesan recipe was what I would call a winner, winner chicken dinner!
Here are some other air fryer recipes that I have cooked in The English Kitchen that you might also enjoy:
AIR FRYER FRENCH BREAD PIZZA (FROM SCRATCH) - This is no frozen pizza. You use freshly cut French bread and all natural ingredients to make these delicious pizzas. Delicious, sized for two people and on the table in about 10 minutes. A salad on the side and dinner is served! You can't go wrong!
AIR FRYER TWICE BAKED POTATOES - These make a lovely side dish in the summer when the temperatures soar. You can have a delicious side dish that everyone will enjoy without heating up the oven and your kitchen in the process! Simple to make and delicious!
Air Fryer Chicken Parmesan
Yield: 2
Prep time: 10 MinCook time: 13 MinTotal time: 23 Min
Crispy coated, well flavored, tender and juicy pieces of chicken, topped with marinara sauce and cheese. This Air Fryer Chicken Parmesan is much healthier than the traditional version, is very simple to put together, less messy to make and cook, and is incredibly delicious! I will never make it the normal way again!
Ingredients
- 1 large skinless, boneless chicken breast
- kosher salt and freshly ground black pepper
- 3 TBS plain all purpose flour
- 1 large free range egg
- 1/2 cup (60g) panko bread crumbs
- 2 TBS freshly grated Parmesan cheese
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp garlic powder (not salt)
- 1/2 cup (120ml) marinara sauce
- 1/2 cup (65g) grated Mozzarella cheese
- chopped parsley to serve
Instructions
- Using a sharp knife, carefully cut your chicken in half lengthwise all the way through the center to create two thinner chicken fillets. Season on both sides with some salt and black pepper.
- Set up a breading station. In one shallow bowl place the flour as well as a hefty pinch of salt and some freshly ground black pepper. Beside it place another shallow bowl and beat the egg in it with a fork to blend. Place a third shallow bowl beside this one and into that one whisk together the bread crumbs, cheese, oregano, red pepper flakes and garlic powder.
- Have a clean plate ready.
- Working with one piece of chicken at a time, dip it first in the flour to coat, then into the beaten egg to coat and then finally into the bread crumb mixture gently pressing the crumbs so that they adhere to the chicken. Place onto the clean plate and repeat with the other piece of chicken.
- Arrange the chicken in an air fryer basket in one single layer leaving space between each piece.
- Air fry at 400*F/200*C for 5 minutes. Carefully flip over and air fry for 400*F/200*C for a further 5 minutes.
- Remove the basket and top each piece of chicken with half of the marinara sauce and then half of the cheese. Slide3 back into the air fryer and cook for a further 2 to 3 minutes at 400*F/200*C until the cheese has melted and is golden brown.
- Sprinkle with parsley and serve.
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I picked up some fresh local berries at our grocery store the other day and could not wait to get them home and so something with some of them. Of course I enjoyed a few fresh, but what I really wanted to do was to recreate this fabulous recipe I had seen on the New York Times cooking page earlier in the week.
It looked fabulous, unpretentious and simple, and then there was the name. Strawberry Spoon Cake. What doesn't sound delicious about that? A strawberry spoon cake recipe just needed to be added to my repertoire of seasonal strawberry recipes!
Strawberry season is something I spend all year waiting for. I refuse to buy and eat fresh berries out of season. Not only are they usually lackluster in flavor, but I abhor the carbon foot print behind them getting to us.
I love strawberries, but nothing on earth tastes better than a locally grown and sourced berry, fresh and in season. When I lived in the UK we grew our own berries in the back garden. They were so delicious! I do think (sorry Canada) that British strawberries are the best tasting strawberries in the world. (It had to be said!)
On a delicious side note I read an article recently which claimed to have a method of keeping your fresh berries fresher for longer! I just had to try it. What you see here are berries that I bought on Friday and here today (Wednesday) they are still really fresh!
This method really works and it is very simple. I am going to do this all the time now! You can read that article here. My berries are still beautifully fresh and delicious.
Now back to the delicious strawberry recipe.
The original recipe was for four servings. I did not need four servings, and so I cut the recipe in half to make only two. It worked beautifully.
The cake part was soft, moist and delicious, the berries sweet and jammy. Perfect for spooning into bowls, ready to be served warm with some vanilla ice cream! It really is delicious!
WHAT YOU NEED TO MAKE STRAWBERRY SPOON CAKE
Very simple every day baking ingredients, berries, and a (1 pint/2 cup) deepish baking dish.(I used a pie dish.) That's it!
- 1/4 cup (55g) butter melted, plus more to butter the dish
- 1/2 cup (75g) fresh washed and hulled berries (or the equivalent of frozen, thawed)
- 1/3 cup (75g) packed soft light brown sugar, divided
- 1/4 cup (60ml) whole milk
- 1/4 tsp kosher salt
- 1/2 cup (70g) plain all purpose flour
- 1/2 tsp baking powder
- vanilla ice cream to serve
Always wash your berries BEFORE you hull them. Washing them afterwards an add water to them and wash out their sweet flavor which you don't want.
You can use frozen berries if you wish, but do thaw them first and drain them prior to mashing and mixing with the brown sugar.
If you are using cup measures, make sure you pack the brown sugar into the cup. It should hold the shape of the cup when dumped out. Much easier to divide in two that way as well, half for the batter and half for the berries.
Note: this is a small batch recipe which makes two servings. To make a full recipe check it out here.
This really is a delicious dessert! If you enjoy it even half as much as I did, then I will be happy! Quick and easy to make as well!
Preheat the oven to 350*F/180*C/ gas mark 4. Grease a small 2 cup (1 pint) baking dish with some butter and set aside.
Use a fork or your fingers to smash the berries to release all of the juices. Add half of the brown sugar and leave to macerate at room temperature while you make the cake batter.
Whisk the melted butter, remaining brown sugar, milk and salt together in a small bowl. Sift the flour and baking powder together and then add this to the wet ingredients, whisking together just until the batter is smooth. Spoon into the prepared baking tin and smooth the top over.
Spoon the crushed berries and all of their juices on top of the batter.
Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Leave to cook for 3 to 5 minutes before serving. Serve warm with vanilla ice cream for a real taste treat!
Notes
-If you like you can add a dash or freshly ground cardamom, nutmeg, ginger or cinnamon to the top prior to baking, or stir some into the batter prior to baking.
-I used a pint pie dish to bake mine in. It measured 4 inches wide and six inches long and had a depth of about 4 inches.
-If using frozen berries, defrost first.
This really is a delicious dessert cake, soft and spoonable. I do not think you could cut it into squares or slices to serve, but that only adds to the pleasure. It is very much like an upside down cobbler.
I can't see any reason why you couldn't substitute the strawberries with some other berry. Raspberries, blueberries, blackberries, or a combination would work nicely. I think you could even use crushed fresh peaches or plums with success.
This is a recipe you can really let your imagination fly on so long as you keep the quantities the same! I love recipes like this one that you really can adapt to what you have on hand creating your own unique deliciousness, making it truly your own!
Strawberry season is one of my favorite times of the year. If you enjoy strawberries also and using them to cook/bake with, you might also enjoy these delicious strawberry recipes!
PECAN SWIRL STRAWBERRY SHORTCAKES - Pecan swirled biscuits split in two and then filled with a layer of crushed berries and whipped cream in between. You owe it to yourself to try this version of shortcake at least once during this strawberry season. Trust me on this! Different and delicious!!
STRAWBERRY CAKE PIE - This fabulous dessert is not really a pie because there is no crust and it's not really a cake because it doesn't rise like a cake, but it has a texture very similar to a cake. What it is is totally delicious! A real family favorite here baked in a pie dish.
Strawberry Spoon Cake
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This no fuss, no muss summer cake is topped with a layer of jammy fresh berries. Soft and delicious gooey you will want to eat this one spooned warm into bowls with some cold vanilla ice cream on top.
Ingredients
- 1/4 cup (55g) butter melted, plus more to butter the dish
- 1/2 cup (75g) fresh washed and hulled berries (or the equivalent of frozen, thawed)
- 1/3 cup (75g) packed soft light brown sugar, divided
- 1/4 cup (60ml) whole milk
- 1/4 tsp kosher salt
- 1/2 cup (70g) plain all purpose flour
- 1/2 tsp baking powder
- vanilla ice cream to serve
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Grease a small 2 cup (1 pint) baking dish with some butter and set aside.
- Use a fork or your fingers to smash the berries to release all of the juices. Add half of the brown sugar and leave to macerate at room temperature while you make the cake batter.
- Whisk the melted butter, remaining brown sugar, milk and salt together in a small bowl. Sift the flour and baking powder together and then add this to the wet ingredients, whisking together just until the batter is smooth. Spoon into the prepared baking tin and smooth the top over.
- Spoon the crushed berries and all of their juices on top of the batter.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Leave to cook for 3 to 5 minutes before serving.
- Serve warm with vanilla ice cream for a real taste treat!
Notes
If you like you can add a dash or freshly ground cardamom, nutmeg, ginger or cinnamon to the top prior to baking, or stir some into the batter prior to baking.
I used a pint pie dish to bake mine in. It measured 4 inches wide and six inches long and had a depth of about 4 inches.
If using frozen berries, defrost first.
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There is a farm market not too far from where I live called Gouchers Farm Market. Its the favorite of my sister and myself. I reckon we visit it several times a week, and not just for vegetables or fruits. They are open all year round and are very consistent in the quality of what they sell, plus the prices are fairly competitive.
The sell organic frozen locally ground beef and other meats. Local cheeses, jams, pickles, syrups, smoked meats, etc.
Twice a week they get in fresh bakery goods that are produced right here in the valley. Pies, cakes, cookies, squares, rolls, breads, etc. They have two suppliers of these goods that arrive on two separate days.
They get the most fabulous Nova Scotia Brown Bread and the most wonderful cheese bread. These things run out fairly quickly. You have to be quick off the mark to get some!
I love the cheese bread. I can eat it just plain, on its own without any butter or anything else spread on it. It is wonderfully delicious. The other day we were there, they only had one fresh loaf. I let my sister have it because I knew it would get used up if she took it home, whereas the likelihood of me being able to use the full loaf was pretty slim.
She gave me a few slices and I got to enjoy some anyways. Very tasty!
I decided to try to bake my own. I had not used my bread machine in a while so I dusted it off, determined to bake a cheese bread of my own in it. I went searching on Pinterest for a recipe. (As you do.)
I saw a couple recipes that looked very promising, but then I discovered this one and that was it. I had found my loaf. This Cheddar Cheese Bread recipe that I am sharing today has been adapted from one I found on a page called Sum of Yum.
It looked like it had the perfect texture and promised to be a bakery style loaf. I just had to give it a go. I did adapt the recipe a bit in line with the requirements of my bread machine and with what I know that works well when making bread in the bread machine.
The end result was a delicious, soft, beautiful textured loaf of Cheddar Cheese Bread. I declare it even better than the one we have been buying at the farm market. Its fabulous!
As you can see it rose nice and tall and has a beautiful crisp crust. It did sink a bit in the center after I took it out of the machine, but the interior is cooked perfectly so I am not sure what that is about. It has not affected the flavor or texture of the bread at all.
I think it was perhaps a bit tall for my machine? I don't know how these things work. In any case, it is a beautiful loaf of bread!
What I love most about it is that it is such a simple make and bake. I struggle with baking bread in the ordinary way, but I have the best bread machine. It bakes beautiful bread that I just love!
My machine is the Panasonic Automatic Bread Maker Model# SD-RD250. This is the bread machine I have been using for over 20 years. I went through two of them in the UK. My friend Jo, who was the housekeeper at the Manor for a few of the years that I worked there, had this particular model also.
When it came time to buy a new one here in Canada, I had to go with the same thing again. It is, quite simply, the best bread machine. I highly recommend.
WHAT YOU NEED TO MAKE CHEDDAR CHEESE BREAD (BREAD MACHINE)
Pretty basic bread making ingredients. There is nothing special here. I highly recommend using the best cheddar you can buy and a strong cheddar for the best flavor!
- 1 1/2 tsp bread machine yeast
- 3 cups (420g) white bread flour
- 1 TBS granulated sugar
- 1 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1 TBS Vital Wheat Gluten (optional)
- 1 cup (240ml) room temperature whole milk
- 1/2 cup (120g) butter, melted
- 2 cups (241g) extra strong cheddar, grated
I think extra strong/sharp cheddar gives the best flavor. You could use white, but I used dyed cheddar today because I was looking for the lovely warmth in color it would give to the bread.
Vital Wheat Gluten is an additive that I use. I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. (I get mine on Amazon.)It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without.
It stores for a really long time in the freezer.
HINTS AND TIPS FOR MAKING THE BEST BREAD IN A BREAD MACHINE
1. Measure by weight and not volume. Weight is a much more precise way to measure. You can't go wrong. I have a set of digital scales that I use. I just pop the bread pan onto them and measure away. My scales measure in grams, Kg, pounds and ounces, milliliters, etc. I started baking by weight when I lived in the UK and I would now never bake any other way.
2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."
3. You can use regular flour, but if you do, I really recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.
4. Measure very carefully. If you don't add enough flour, no matter the type of flour you use, the bread will collapse and is often uncooked in the center. If you add too much flour, you will end up with a dense, hard heavy ball.
5. Yeast is a vital component in making yeasted breads! Duh. It can come in many forms. I recommend using yeast which is prepared specifically for use in the bread machine. I store my yeast in a tightly covered container in the refrigerator.
6. Salt is another important component in bread making. Do not however, let the salt touch the yeast. Salt is important in bread making, not only as a flavor enhancer, but also in controlling the level of yeast fermentation.
8. Follow the recommendations when it comes to the order of adding ingredients to your machine. There are reasons why some machines put the dry ingredients first and the wet last. Others might recommend putting in the wet first and the dry last. YOU NEED TO FOLLOW THE EXACT ORDER AS RECOMMENDED BY YOUR PARTICULAR MODEL!!
Most of the time when a recipe fails it is because the baker fails to follow the correct directions as per the machine they are using.
This is a really beautiful loaf of bread. Today I enjoyed some of it sliced and buttered along with a can of Chili Soup. Its a chilly, rainy day and it went down a real treat!
Soft, moist and delicious, this is one fantastic loaf of bread. A new favorite. I think it would make great sandwiches as well!
Some other bread machine recipes that I have shared on here that you might enjoy are:
BREAD MACHINE PARKER HOUSE ROLLS - These are beautiful rolls and well deserving of being served at your holiday meal, or at any meal for that matter. Using the Bread Machine makes them quick and very simple to make.
BUTTERMILK WHOLEWHEAT BREAD - With a mixture of both whole wheat and white bread flours, and sweetened with maple syrup. Then there is the addition of buttermilk. Together these things make for a really delicious wholesome loaf of bread.
Cheddar Cheese Bread
Yield: 1 loaf
Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M
This is a soft and delicious bakery quality type of bread. It bakes up very easily in the bread machine.
Ingredients
- 1 1/2 tsp bread machine yeast
- 3 cups (420g) white bread flour
- 1 TBS granulated sugar
- 1 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1 TBS Vital Wheat Gluten (optional)
- 1 cup (240ml) room temperature whole milk
- 1/2 cup (120g) butter, melted
- 2 cups (241g) extra strong cheddar, grated
Instructions
- Place all of the ingredients into your bread maker, according to the manufacturers instructions. (For mine I place them in the machine in the order written in the ingredients list above, beginning with the yeast and ending with the cheese.) It is important not to let the yeast come in contact with the liquids or the salt.
- Set your bread machine to the basic setting, light crust. Press start.
- Mine takes 4 hours.
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