Air-Fried Pesto and Sun-Dried Tomato Stuffed Chicken Breast with Mozzarella

Air-Fried Pesto and Sun-Dried Tomato Stuffed Chicken Breast with Mozzarella

Melted mozzarella and tangy sun-dried tomatoes spill out of crisp, air-fried chicken breast.

Total 35 min Makes 4 servings Calories 410/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

Chicken breasts are sliced into pockets and packed with basil pesto, sun-dried tomatoes, and mozzarella, then air-fried until the outside turns golden and the cheese turns molten. It comes together faster than an oven bake while still delivering a crisp exterior, making it a solid weeknight dinner with a dinner-party look.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons basil pesto
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 4 ounces fresh mozzarella, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 8 toothpicks

Method

  1. Pat the chicken breasts dry with paper towels and place on a cutting board. Using a sharp knife, slice a horizontal pocket into the thick side of each breast, cutting almost through to the other edge but not all the way through.

  2. Season the outside and inside of each pocket with salt and pepper.

  3. Spread 1 tablespoon of pesto inside each pocket, then layer in the chopped sun-dried tomatoes and a few slices of mozzarella, dividing evenly among the 4 breasts.

  4. Secure each opening with 2 toothpicks to keep the filling from spilling out during cooking.

  5. Rub the outside of each stuffed breast with olive oil, then sprinkle with garlic powder and Italian seasoning.

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

  7. Place the stuffed chicken breasts in the air fryer basket in a single layer, leaving space between them, and cook at 375°F.

  8. Flip the chicken breasts halfway through cooking, around the 10-minute mark, to brown evenly on both sides.

  9. Check that the internal temperature reaches 165°F with an instant-read thermometer inserted into the thickest part of the chicken, avoiding the cheese pocket.

  10. Remove from the air fryer, remove the toothpicks, and let the chicken rest for 5 minutes before serving.

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    Air-Fried Pesto and Sun-Dried Tomato Stuffed Chicken Breast with Mozzarella

    Chicken breasts are sliced into pockets and packed with basil pesto, sun-dried tomatoes, and mozzarella, then air-fried until the outside turns golden and the cheese turns molten. It comes together faster than an oven bake while still delivering a crisp exterior, making it a solid weeknight dinner with a dinner-party look.

    35 min 4 servings 410 cal

    Ingredients

    • 4 boneless skinless chicken breasts
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 4 tablespoons basil pesto
    • 1/2 cup sun-dried tomatoes in oil, drained and chopped
    • 4 ounces fresh mozzarella, sliced
    • 1 tablespoon olive oil
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon Italian seasoning
    • 8 toothpicks

    Method

    1. 1

      Pat the chicken breasts dry with paper towels and place on a cutting board. Using a sharp knife, slice a horizontal pocket into the thick side of each breast, cutting almost through to the other edge but not all the way through.

    2. 2

      Season the outside and inside of each pocket with salt and pepper.

    3. 3

      Spread 1 tablespoon of pesto inside each pocket, then layer in the chopped sun-dried tomatoes and a few slices of mozzarella, dividing evenly among the 4 breasts.

    4. 4

      Secure each opening with 2 toothpicks to keep the filling from spilling out during cooking.

    5. 5

      Rub the outside of each stuffed breast with olive oil, then sprinkle with garlic powder and Italian seasoning.

    6. 6

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

    7. 7

      Place the stuffed chicken breasts in the air fryer basket in a single layer, leaving space between them, and cook at 375°F.

    8. 8

      Flip the chicken breasts halfway through cooking, around the 10-minute mark, to brown evenly on both sides.

    9. 9

      Check that the internal temperature reaches 165°F with an instant-read thermometer inserted into the thickest part of the chicken, avoiding the cheese pocket.

    10. 10

      Remove from the air fryer, remove the toothpicks, and let the chicken rest for 5 minutes before serving.