Air-Fried Tomato Basil Mozzarella Stuffed Chicken with Balsamic Reduction

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 4 ounces fresh mozzarella, sliced
• 1 roma tomato, thinly sliced
• 8 fresh basil leaves
• 2 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 1 tablespoon honey
• 4 toothpicks

Method

1. 1

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

2. 2

   Season both the outside and inside of each pocket with salt, pepper, garlic powder, and oregano.

3. 3

   Stuff each pocket with mozzarella slices, 2-3 tomato slices, and 2 basil leaves. Secure the opening closed with a toothpick.

4. 4

   Rub the outside of each stuffed breast with olive oil.

5. 5

   Preheat the air fryer to 375°F.

   5:00 · Preheat air fryer
6. 6

   Arrange the chicken breasts in the air fryer basket in a single layer, leaving space between each piece. Air-fry until the internal temperature reaches 165°F and the outside is golden, flipping once halfway through.

   20:00 · Air-fry chicken
7. 7

   While the chicken cooks, combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until reduced by half and syrupy.

   10:00 · Simmer balsamic reduction
8. 8

   Remove the chicken from the air fryer and let rest for 5 minutes. Remove the toothpicks.

   5:00 · Rest chicken
9. 9

   Plate the stuffed chicken breasts and drizzle with the balsamic reduction before serving.