Chicken Pesto Parmigiano

Ingredients

• 2 Simply Better Large Irish Corn Fed Chicken Fillets
• 50g Plain Flour
• 1 Simply Better Irish Corn Fed Egg
• 2 Tbsp. Simply Better Organic Irish Jersey Whole Milk
• 1 Carton Simply Better Irish Made Basil Pesto Topping
• 1 Carton Simply Better Handmade Rustic Tomato Pasta Sauce
• 1 Carton Italian Mozzarella Di Bufala Campana, drained & cut into 4 slices
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• 4 Fresh Basil Sprigs, to garnish
• Simply Better Jersey Cream Mashed Potato, to serve

Method

1. Cut the chicken fillets in half again so that you have 4 even-sized fillets. Put the flour on a plate and season. Whisk the egg and milk in another dish with some seasoning. Tip the basil pesto sourdough topping on to a plate. Dip each chicken fillet into the seasoned flour, then coat in the egg mixture and finally cover with the sourdough topping.
2. Switch the air fryer onto 200ºC (400ºF). Line the bottom with parchment paper and arrange the coated chicken fillets on top. Cook for 12 minutes until the crumbs are just beginning to crisp up, then give each one a generously spoon of the rustic tomato sauce and top with a piece of the mozzarella. Cook for another 4 minutes until the chicken is tender and the mozzarella is beginning to bubble.
3. Arrange some mashed potato on plates and put a chicken pesto Parmigiano on top. Season with pepper and garnish with basil sprigs to serve.

NEVEN’S TOP TIP
This could also be cooked in the oven at the same temperature, but I’d give them a light drizzle of oil and bake them for 15 minutes, then add the toppings and give them an extra 6-8 minutes.