So, I went and did it again and it is mega approved by my other half. It did take two tries to get the seasoning right with the chicken, but the second version came out perfect! Before we go much further, I am going to warn you that the pictures are night pictures, so the color if off. With that being said, the flavors are fantastic and I’m thrilled. Also, this is my first time writing a lengthy recipe, I tried to make it as clear as day and I also gave a few options for you to adjust to your liking. If you have any recommendations or suggestions for more clear directions let me know! So here we go!
This makes approximately 6 servings assuming 4 ounces of chicken per serving. In the picture of the dish, I had cut the chicken into smaller pieces then 4 ounces. You can do that or leave them in 4 ounceish portions. Super technical right?
Vodka Sauce
1 large carrot diced
2 stalks celery diced
1 medium onion diced
3 cloves of garlic (add more if you like garlic) minced
1 28 oz can of crushed tomatoes
½ Tbsp Balsamic Vinegar
1 tsp Italian Seasoning
20 cracks fresh black pepper
½ tsp salt
½ tsp crushed red pepper (reduce to ¼ tsp if you want less heat, add more for more heat, or eliminate entirely
1/3 cup vodka
3/4 cup ½ & ½
¼ cup grated parmesan
2 Tbsp olive oil
Directions for Vodka Sauce
In a large pot or Dutch oven, heat the Olive oil over medium heat till it starts to shimmer. Add the carrot, celery, and onions and sauté until onions are translucent and carrot and celery have softened about 10 mins. Add garlic and heat till fragrant. Add the crushed tomatoes, balsamic vinegar, Italian seasoning, salt, pepper, & crushed red pepper. Simmer together for 20 minutes. Use an immersion blender to break down any large chunks of vegetables (or you can put it in a blender), or if you don’t mind chunks of veggies, then leave it be! Add vodka and simmer for 10 minutes more. Turn off the heat and add the grated parmesan and half & half.
Air Fryer Chicken Parmesan
1.5 pounds of boneless, skinless chicken breast, pounded to ½ inch thickness and cut into 6 pieces
½ cup seasoned bread crumbs
½ cup seasoned panko
½ tsp Italian Seasoning
¼ tsp garlic powder
¼ tsp onion powder
½ tsp kosher salt
15-20 cracks fresh black pepper
¼ tsp cayenne (optional)
1/8 cup grated parmesan
1 egg
Canola Oil Spray
Instructions for Air Fryer Chicken Parmesan
Mix all the breading ingredients together in a shallow pan. Whisk the egg in a separate shallow pan. (I like to use pie plates for this). Dredge the chicken in the egg wash then in the bread crumb mixture. Set aside on a plate.
Preheat your air fryer to 400 degrees. Once heated, spray the breaded chicken with the canola oil spray (both sides before placing in the air fryer). Set the timer for 12 minutes, flip halfway through. (I did spritz mine again just a bit after I flipped them). Chicken is done when it reaches an internal temperature of 165 and is no longer pink.
Extra: 8 ounces of pasta of your choice, cook according to directions on box. We used mini lasagnas but you can use whatever pasta you enjoy! Top pasta with vodka sauce & air fryer chicken parmesan. Serve with a green side salad and enjoy!
The Garden Sprout 
wow!!
definitely gonna try this!