How have your glasses been? A little foggy even while sitting still in front of a fan? Yup. Me too. I’m only typing this by the grace of being forced to take a typing class (On an actual typewriter!) my sophomore year of high school. I would like to thank that teacher, because now even though I can’t see my keyboard, she taught me finger placement on the home row. Which has come in handy this extremely hot and ridiculously humid summer.
Speaking of heat, just because it’s too hot to cook on the stove that doesn’t mean that my appetite has diminished. Mama still has to eat! And Jedd needs to eat, and so does my mother. And since Jedd and I have an air fryer, I volunteered to make us all the perfect summer meal, air fryer chicken caprese.
And then because I was flush with fresh tomatoes from the CSA, I thought I’d double the tomato fun by making a bruschetta salad on the side.
Also, rolling around in my veggie bin was a big pile of scallions from the farm along with parsley. So, it only made sense to make a scallion pesto too!
The chicken was juicy, cheesy, and herby, the bruschetta salad was fresh and bright, and the pesto had a kick of lemon and heat that brought everything together.
And when I put the 3 together, well, it was a joyous summer meal.
Even though as we ate it, we couldn’t really see each other.
You know, because of steamy glasses.
Air Fryer Chicken Caprese with Bruschetta Salad and Scallion Pesto
Ingredients
- 3 boneless chicken breasts pounded out to an even thickness
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Olive oil cooking spray
- 3 large slices tomato halved
- 3 ½-inch slices mozzarella
Bruschetta Salad Ingredients:
- 1 ½ cups diced tomato
- ¼ cup roughly chopped fresh basil
- 2 tablespoons diced yellow onion
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
Scallion and Parsley Pesto Ingredients:
- 1 cup fresh flat-leaf parsley
- ½ cup roughly chopped scallion white and green parts
- ¼ cup olive oil
- ¼ cup grated parmesan
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes
Instructions
Air Fried Chicken Caprese Instructions:
- Sprinkle chicken with herbs, salt and pepper on both sides.
- Spray both sides of the chicken with cooking spray.
- Place in the air fryer basket.
- Air fryer at 380 degrees for 5 minutes. Flip, and fry for an additional 5 minutes. The chicken should register at about 160 degrees. Top with tomato, and mozzarella. Fry again for 3 minutes, or until chicken registers 165 degrees.
Bruschetta Salad Instructions:
- Combine all of the ingredients in a medium bowl.
- Serve with chicken.
Scallion and Parsley Pesto Instructions:
- Place all of the ingredients in a mini-food processor or high-powered blender.
- Process until smooth.
- Drizzle over chicken.
