Air Fryer Stuffed Chicken Fillet (MC)
Ingredients
1 chicken breast fillet
1 tsp pesto, red or green
30g of a mozzarella ball, cut into slices
1-2 pieces of sun dried tomato, finely chopped
1-2 fresh basil leaves (or ½ tsp Italian seasoning)
1½ tsp olive oil
1 medium potato, approx. 100g
Sprinkle of salt
Side salad of choice
Instructions:
Butterfly the chicken fillet by slicing through horizontally from the thicker side, taking care not to cut all the way through.
Open up the fillet and spread the pesto on the inside.
Add the slices of mozzarella, sundried tomato and 1-2 fresh basil leaves (or a sprinkle of Italian seasoning).
Fold the chicken back up and rub the outside with a small bit of olive oil. If necessary use some cocktail sticks to secure the chicken, place in the fridge to keep cold.
Prick the skin of the potato several times and rub a small amount of olive oil and salt into the skin (the salt helps the potato to crisp up).
Cook the potato in an airfryer at 200 °C for 15 minutes.
Turn over the potato after 15 minutes and place the chicken into the airfryer.
Continue to cook at 200 °C for a further 15-20 minutes. You may turn the chicken over after 10 minutes if you feel it is getting too dry on top.
Check your chicken is cooked the full way through before serving and the potato is tender on the inside.
Serve with a side salad of your choice.
