Air-fryer crispy chicken with antipasti potato salad recipe | Sainsbury`s Magazine

Ingredients

• 2 x chicken breast fillets
• 30g panko breadcrumbs
• 15g parmesan, finely grated
• 30g plain flour
• 1 egg, lightly beaten
• 1½ tbsp olive oil
• 4 sun-dried tomatoes, roughly chopped
• 6 pitted green olives, roughly chopped
• small handful basil leaves, roughly chopped
• 1 x 300g tin peeled new potatoes, drained
• lemon wedges, to serve