Air Fryer Stuffed Chicken Breast

Cook the vegetables: Heat oil (1 tablespoon) in a medium frying pan or skillet over medium heat. Once hot, add onion (1 small or 1/2 large, finely diced) along with a generous pinch of salt and cook for about 7-8 minutes, until soft and beginning to brown. Add the garlic (2 cloves, minced) and cook for 1 additional minute until fragrant. Add the chopped spinach (1 cup packed, roughly chopped) and continue to cook until it has wilted, then remove the pan from heat.

Make the filling: In a medium bowl, beat together the cream cheese (2 ounces), parmesan (2 tablespoons), sun-dried tomatoes (2, roughly chopped, patted dry) and a few grinds of black pepper. Then, stir in the spinach and onion mixture. Store the bowl in the refrigerator or freezer to chill for a few minutes while you prepare the chicken.

Stuff the chicken: Place the chicken breasts (2 large) on a cutting board and pat dry with a paper towel. Using a very sharp knife, carefully cut a slit into the side of each chicken breast to create a pocket for filling. Be careful not to cut all the way through, or the filling will leak out. Sprinkle a mix of salt and pepper on the inside and outside of the chicken breast. Divide the filling between the two chicken breasts, using toothpicks to secure it closed around the filling. It may not close all the way – that’s okay!

Cook the chicken: Pre-heat your air fryer to 350F if your model requires it. Place the chicken breasts into the basket, stuffed side facing up. Spritz the top of the chicken with a bit of oil spray, and season with a little more salt and pepper. Cook for about 20-23 minutes until golden and the internal temp of chicken reads at least 165F.

Serve and store: Let the chicken rest for 5-10 minutes before cutting. Remove the toothpicks before serving. Save leftovers in an airtight container in the fridge and enjoy within 4 days.