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A revelation in the air fryer is being able to stuff chicken breasts and get them straight in, which makes for a tasty dinner option, especially on a weeknight when you’re after something quick and easy. It’s a good one to experiment with different flavours in the stuffing. Mix it up with sun-dried tomato pesto with the cream cheese, or try stuffing your chicken with around 4 tbsp soft goat’s cheese, 1 tbsp runny honey, 4 grated garlic cloves and plenty of black pepper. I like to serve these with baby potatoes, asparagus, peas and a bit of garlic butter, or simply on a bed of fresh salad for a light lunch.
Timings
Prep time: 10 minutes
Cook time: 15 minutes
Serves
4
Ingredients
- 4 skinless, boneless chicken breasts
- 4 tbsp full-fat cream cheese
- 2 tbsp basil pesto
- 4 slices of Parma ham
Method
- Heat the air fryer to 200C.
- Using a sharp knife, carefully make a pocket in the fattest top part of each chicken breast.
- Mix the cream cheese and pesto together and use the mixture to fill the pockets in the chicken breasts. This can get a bit messy: do the best you can.
- Season the chicken breasts lightly, then wrap a slice of Parma ham around each breast.
- Place the stuffed and wrapped breasts in the air-fryer basket and cook for 15 minutes, until golden and cooked through.
Recipe from The Actually Delicious Air Fryer Cookbook by Poppy Cooks (Bloomsbury, £20)
