Pesto Stuffed Chicken Breasts
Juicy chicken breasts stuffed with tomato, mozzarella and pesto, cooked in an air fryer.
Time: 35 min · Servings: 2 · Calories: 577 kcal
Ingredients
- 400 g chicken breast
- 10 ml olive oil (to taste)
- 2 g black pepper (to taste)
- 10 ml mustard (to taste)
- 30 g basil and lemon pesto
- 40 ml lemon
- 120 g tomato
- 125 g mozzarella cheese
- 5 g Salt (to taste)
- 10 g fresh rosemary
- 15 ml balsamic glaze (to taste)
Method
- Make crosswise cuts on top of the chicken breasts.
- Drizzle the breasts with olive oil and sprinkle with black pepper.
- Add a dash of mustard over the breasts.
- Spread the basil and lemon pesto over the breasts.
- Squeeze lemon juice over the breasts and spread it with a kitchen brush.
- Insert slices of tomato and mozzarella into the cuts made in the chicken.
- Sprinkle with salt.
- Place tomato slices and a sprig of rosemary on top of each breast.
- Preheat the air fryer to 170 °C.
- Cook the breasts in the air fryer for 24 minutes.
- Serve the breasts on a plate.
- Garnish with a drizzle of balsamic glaze.
Categories: Meat & Poultry · All recipes
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