Sundried Tomato Spinach and Cheese Stuffed Chicken
This dish comes together with little hassle, making it perfect for busy weeknights. A fast prep results in big flavor without keeping you stuck in the kitchen. Pairing the dish with a fresh salad or steamed veggies keeps the meal balanced and light.
Equipment
- Air Fryer
- Mixing Bowl
- Toothpicks
Ingredients
Ingredients
- 4 pieces Chicken breasts boneless, skinless
- 100 g Sundried tomatoes chopped
- 150 g Spinach fresh
- 200 g Cheese mozzarella or feta, shredded
- 15 ml Olive oil optional for drizzling
- 1 tsp Salt to taste
- 1 tsp Black pepper to taste
Instructions
- Pat the chicken dry. Cut a pocket into each breast, being careful not to slice all the way through.
- Spoon in the sundried tomato, spinach, and cheese filling. Secure the openings with toothpicks if needed.
- Lightly season the outside of the chicken. Preheat the air fryer before cooking.
- Arrange the stuffed chicken in a single layer in the air fryer basket and cook until the internal temperature reaches 74°C (165°F).
- Rest the chicken briefly after cooking, then slice and serve.
Notes
Tip: Preheating the air fryer helps the chicken cook evenly. Always ensure the filling stays compact to avoid leaks during air frying.