Taking one of our favourite Italian salads and literally shoving it inside a chicken breast. Apologies to any Italian followers out there but this recipe is here to stay.
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Serves
2
FOR THE CHERRY TOMATOES:
Cherry Tomatoes
Balsamic Vinegar
Olive Oil
Fresh Basil
Salt
Black Pepper
FOR THE CHICKEN:
Chicken Breast
Paprika
Tomato
Mozzarella
Serves
2
FOR THE CHERRY TOMATOES:
Cherry Tomatoes
Balsamic Vinegar
Olive Oil
Fresh Basil
Salt
Black Pepper
FOR THE CHICKEN:
Chicken Breast
Paprika
Tomato
Mozzarella
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by making the cherry tomatoes base. Tip the cherry tomatoes into an air fryer tray in a single layer. Drizzle with the balsamic vinegar and a glug of olive oil. Season with salt and pepper and scatter over a few basil leaves.
Step 2.
For the chicken, hasselback the chicken breasts by cutting slits into the chicken breasts about 1cm apart but taking care not to cut all the way through – about 75% of the way down is what you should aim for. Coat the chicken breasts in paprika. Slice the tomatoes and halve the slices. Do the same with the mozzarella. Stuff the chicken breasts with the tomatoes, mozzarella and basil slices.
Step 3.
Add the chicken to the air fryer tray, on top of the cherry tomatoes. Transfer to the air fryer to cook for 20 mins at 180°C. If cooking for a large group or family, you can use more chicken or even cook it in the oven for 30-35 mins at 180°C.
Step 4.
Serve with salad and bread. Enjoy!
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