These easy chicken breasts are great "as is," or you can dress them up with a sauce. The chicken cooks in about 15 minutes and comes out of the air fryer moist and tender. As long as you don't overdo things with the bread crumbs--the amount in the recipe is moderate, so that you don't end up with mostly breading and no meat--the chicken is fine if you're on a diabetic diet. The herb seasoning provides plenty of flavor if you want to eat the chicken straight from the air fryer. Sometimes I also will top the chicken with a little tomato sauce and mozzarella and Parmesan cheese for something a bit more fancy. Pesto also makes a great "extra" topping, as does just a little sprinkle of Parmesan cheese (grated or shredded). The chicken is versatile and good! Enjoy!
Air Fryer Garlic and Herb Crispy Chicken Breasts -- Serves 4
2 large boneless, skinless chicken breasts (about 16 ounces)
1/4 - 1/2 teaspoon of roasted garlic and herb seasoning blend
2 - 4 tablespoons of whole-wheat panko bread crumbs
Olive oil spray (or use non-stick cooking spray)
Cut a small piece of aluminum foil to fit in your air fryer basket and an inch or two up the sides of the basket. Spritz the foil with non-stick cooking spray. Cut the chicken breasts in half, horizontally. Carefully, with one hand on top of each chicken piece and a sharp knife in the other hand, split each piece through the middle into two 1/2-inch thick pieces. Place the chicken pieces on the prepared foil and sprinkle them with the garlic and herb seasoning and then the panko. Spritz the tops of the chicken pieces well with olive oil or non-stick cooking spray. Air fry the chicken at 360 degrees for 12-15 minutes or until the chicken breasts register at least 165 degrees on an instant-read thermometer inserted into the thickest part of the chicken. Remove the chicken from the air fryer basket and let it sit a minute or two before serving it.
