4 chicken breasts
200g fresh mozzarella.
8 fresh sage leaves.
4 dried tomatoes
2 cloves of garlic
2 teaspoons of dried thyme.
1 branch of fresh parsley
70ml olive oil.
100g of breadcrumbs
Grated Parmesan cheese.
Salt and pepper


Cut the tomatoes into pieces and crush the garlic. Open the breasts, mash, and
salt. Cut the mozzarella into slices and place it on top of the chicken, sprinkle
with thyme. Place sage leaves on top. Divide the tomatoes on top and bathe
with a drizzle of olive oil. Finely chop the parsley, mix with Breadcrumbs
and Parmesan cheese. Roll in batter the escalopes. Place in a suitable tray and
take the Air Fryer for 2025 minutes at a temperature of 180ºc, then turn and
program again.