Chicken Parmesan

 Today I make a viewer suggested Chicken Parmesan. The results were great The chicken breast reconstituted so well even though it was such a thick cut. Hint, fork holes are the key

 

 

 

 Ingredients:

6 chicken breast with fat trimmed off
4 eggs
1 cup Italian Bread Crumbs
1 cup Grated Parmesan Cheese
1 lb grated Mozzarella Cheese
1 lb box of spaghetti noodles
67 oz jar Prego Italian Sauce

In bowl beat eggs until well blended
In separate bowl add bread crumbs and Parmesan Cheese. Mix well
Take one breast at a time and dip it in the egg mixture. Make sure and coat well
Transfer the breast to the bread crumb mix and coat well
Place breast in air fryer do not overlap breast in basket
Set air fryer to 390F and cook for 10 minutes
Turn breast over and cook for another 10 minutes. Breast should measure 165F on thickest part when done
Remove breast from fryer and poke several holes in each breast using two forks. This is important for the rehydration later on.
place on tray and freeze solid then freeze dry

Noodles
Prepare noodles according to box instructions. Tray up and freeze solid then freeze dry

Sauce and Mozzarella
Tray of sauce from the jar and cheese from the bag. Freeze solid then freeze dry

To package and reconstitute. Make a layer of noodles topped wih two chicken breasts. Package sauce and cheese separately. To reconstitute add enough water to cover the noodles and just starting to touch the breasts. Add water to bag with mozzarella cheese so that it can soak. Bake chicken covered with foil for 30 minutes at 450F. Drain excess water saving for the sauce. Reconstitute sauce and pour over noodles and breast. Drain Mozzarella cheese then spread over chicken breasts. Cover with foil and cook a further 15 minutes. Enjoy!