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

  1. Heat the air fryer to 200C.
  2. Using a sharp knife, carefully make a pocket in the fattest top part of each chicken breast.
  3. 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.
  4. Season the chicken breasts lightly, then wrap a slice of Parma ham around each breast.
  5. 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)

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