Chicken Parmesan

1. Using a meat tenderizer, pound chicken into 1/2-1 inch thick pieces. I place the chicken on a large piece of parchment paper and folded it over to cover the chicken before pounding to help reduce the mess (see video).

2. In a medium shallow bowl or plate whisk together the almond flour, parmesan cheese, tapioca flour, Italian seasoning, and salt and pepper. In another small bowl, whisk the egg. Set up an assembly line with chicken, whisked egg, and flour mixture.

3. Bread the chicken by dipping it in the egg wash, making sure it is fully coated. Roll in the flour mixture, fully coating and shaking off any excess. Place on a plate and repeat with another piece of chicken.

4. Spray the bottom of your air fryer basket with a little oil. Place chicken in your air fryer basket, evenly spreading out and leaving room in between pieces so the air can easily flow through. Spray with a little more oil. Depending on the size of your air fryer, you will probably have to cook the chicken in two batches to make sure they are not overcrowded.* Close drawer, set air fryer on manual at 375°F for 10 minutes.

5. Open the drawer and top the chicken with marinara sauce and then shredded cheese, dividing them evenly between chicken breasts. Cook for another 5 minutes. Top with some fresh basil and serve with your favorite sides and enjoy!