Slice chicken breasts in half through the sides to create 4 cutlets. Place each chicken breast between parchment or wax paper and pound to approximately ¼ inch thick. Lightly beat egg in a shallow bowl. In a separate shallow bowl, combine breadcrumbs, Parmesan cheese and dry seasonings. Stir.

Dip each chicken breast in egg shaking off excess and dredge in breadcrumb mixture. Place 2-3 chicken breasts in basket of air fryer and fry at 350F for 8 minutes. Gently flip chicken and spoon marinara sauce on top followed by Parmesan cheese. Continue to fry for 6-8 minutes longer or until chicken is fully cooked. Repeat with remaining chicken.

Heat a olive oil in a medium skillet over medium-high heat and add garlic. Sauté for 1 minute or until garlic just begins to turn golden brown. Add zucchini noodles to skillet and use tongs to toss. Continue to cook for 2 minutes. Divide noodles between 4 black MPOF containers. Top with chicken breasts and garnish with chopped basil and black pepper.