Air Fryer Pesto Stuffed Chicken
Air Fryer Pesto Stuffed Chicken is stuffed with tomatoes, mozzarella cheese, and pesto and then topped with more pesto, more mozzarella, and some Parmesan cheese.
Yield: 2
Calories: 485kcal
Equipment
Materials
- 2 boneless, skinless chicken breasts
- salt, pepper, and garlic powder
- ¼ cup basil pesto
- 1 medium vine-ripened tomato, cut into slices and blotted dry with paper towels
- 1 tablespoon sun-dried tomato slivers
- 4 ounces mozzarella cheese, cut in slices
- 1 tablespoon basil pesto
- 2 tablespoons freshly shredded or grated Parmesan cheese
Instructions
- Cut a pocket in each chicken breast. (Cut into the thickest side of the chicken breast with a sharp paring knife and carefully expand the cut until you have a big pocket.)
- Season both sides of the chicken to taste with salt, pepper, and garlic powder.(I use about ½ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon garlic powder.
- Spread half the ¼ cup of basil inside each pocket. Then add a few tomato slices and half the sun-dried tomato slivers to each pocket.
- Set aside 2 slices of mozzarella cheese and stuff the rest into the pockets. Secure the pockets with a toothpick or two.
- Spray the air fryer basket with oil and give the top of the chicken a quick spray.Place chicken in air fryer basket. Air fry at 360 for 16 minutes.Open air fryer basket and brush tops of chicken with remaining basil pesto. Sprinkle half the Parmesan on top of each one and place a slice of mozzarella on top of the Parmesan.Air fry at 360 another 2 to 4 minutes.
- Check to make sure the chicken is 165 degrees. Serve.
Nutrition
Calories: 485kcal | Carbohydrates: 8g | Protein: 41g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 932mg | Potassium: 697mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1767IU | Vitamin C: 11mg | Calcium: 422mg | Iron: 1mg
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