Ingredients:
- 450 g of chicken breast fillets;
- ½ teaspoon of salt;
- 2 tablespoons of flour;
- 1 tablespoon vegetable oil;
- 50 g of dried tomatoes;
- 3 sprigs of fresh basil;
- 350 g of cooking cream;
- 50 g of grated parmesan;
- 100 ml of water;
- 1 teaspoon of dried oregano;
- 1 tablespoon of tomato paste.
Preparation mode:
Cut the chicken breasts in half, lengthwise, to obtain four equal pieces, and season with salt. Dip both sides of the meat in flour to coat them completely. Brush or spray with vegetable oil and transfer to the baking sheet. Then place the baking tray in the basket and slide both into the airfryer. Turn on the device for 12 minutes at a temperature of 200 °C.
To prepare the sauce, combine the cream, grated parmesan, water, tomato paste and dried oregano and mix well. Open the airfryer, cover the chicken with the prepared sauce, adjust the temperature to 180°C and leave for 10 minutes.
Drain excess oil from sun-dried tomatoes and chop them. Wash and finely chop the fresh basil. Once done, remove the chicken from the appliance and set aside. Add the chopped sun-dried tomatoes and basil to the sauce in the pan and stir. Serve the chicken breast drizzled with the prepared sauce over cooked pasta or rice.
