Air-Fried Caprese Stuffed Chicken Breast with Basil Pesto

Air-Fried Caprese Stuffed Chicken Breast with Basil Pesto

Melty mozzarella and juicy tomato tucked into chicken, air-fried crisp and finished with pesto.

Total 35 min Makes 4 servings Calories 375/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

Boneless chicken breasts are sliced into pockets and filled with fresh mozzarella, tomato, and basil, then air-fried until the outside turns golden and the cheese melts inside. A spoonful of basil pesto drizzled over the top ties the flavors together for a quick weeknight dinner that still feels special.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 4 ounces fresh mozzarella, sliced
  • 1 roma tomato, thinly sliced
  • 8 fresh basil leaves
  • 2 tablespoons olive oil
  • 1/3 cup basil pesto
  • 1 tablespoon balsamic glaze, for drizzling

Method

  1. Pat the chicken breasts dry. Using a sharp knife, cut a deep horizontal pocket into the thick side of each breast, being careful not to slice all the way through.

  2. Season the chicken all over and inside the pockets with salt, pepper, and garlic powder.

  3. Tuck 2-3 basil leaves, a few slices of mozzarella, and a slice or two of tomato into each pocket. Press the edges closed and secure with toothpicks if needed.

  4. Brush the outside of each stuffed breast with olive oil.

  5. Preheat the air fryer to 375°F for 3 minutes.

  6. Place the chicken breasts in the air fryer basket in a single layer, leaving space between each. Cook at 375°F for 18 to 22 minutes, flipping halfway through, until the internal temperature reaches 165°F and the outside is golden.

  7. Remove toothpicks and let the chicken rest for 5 minutes before serving.

  8. Drizzle each stuffed chicken breast with basil pesto and balsamic glaze before serving.

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    Air-Fried Caprese Stuffed Chicken Breast with Basil Pesto

    Boneless chicken breasts are sliced into pockets and filled with fresh mozzarella, tomato, and basil, then air-fried until the outside turns golden and the cheese melts inside. A spoonful of basil pesto drizzled over the top ties the flavors together for a quick weeknight dinner that still feels special.

    35 min 4 servings 375 cal

    Ingredients

    • 4 boneless skinless chicken breasts
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon garlic powder
    • 4 ounces fresh mozzarella, sliced
    • 1 roma tomato, thinly sliced
    • 8 fresh basil leaves
    • 2 tablespoons olive oil
    • 1/3 cup basil pesto
    • 1 tablespoon balsamic glaze, for drizzling

    Method

    1. 1

      Pat the chicken breasts dry. Using a sharp knife, cut a deep horizontal pocket into the thick side of each breast, being careful not to slice all the way through.

    2. 2

      Season the chicken all over and inside the pockets with salt, pepper, and garlic powder.

    3. 3

      Tuck 2-3 basil leaves, a few slices of mozzarella, and a slice or two of tomato into each pocket. Press the edges closed and secure with toothpicks if needed.

    4. 4

      Brush the outside of each stuffed breast with olive oil.

    5. 5

      Preheat the air fryer to 375°F for 3 minutes.

    6. 6

      Place the chicken breasts in the air fryer basket in a single layer, leaving space between each. Cook at 375°F for 18 to 22 minutes, flipping halfway through, until the internal temperature reaches 165°F and the outside is golden.

    7. 7

      Remove toothpicks and let the chicken rest for 5 minutes before serving.

    8. 8

      Drizzle each stuffed chicken breast with basil pesto and balsamic glaze before serving.