Air Fryer Creamy Cheesy Stuffed Chicken

Name: Air Fryer Creamy Cheesy Stuffed Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Cuisine: British
Ingredients: 2 chicken breasts, skinless and boneless; 3 tbsp cream cheese; ½ tbsp fresh parsley, roughly chopped; 1 tsp dried mixed herbs; 1 tbsp sundried tomatoes, finely chopped; 1 tsp garlic-infused oil; Pinch of salt and ground black pepper; 2 tbsp gluten free plain flour*; 1 large egg; 50g gluten free breadcrumbs*; Vegetable oil in a spray bottle, for greasing

You wouldn’t believe how easy it is to transform a chicken breast into a cheesy stuffed chicken parcel with a perfectly crisp bread crumbed coating. Serve with mashed potatoes, sliced on top of a side salad or with some air fried chips!

Credited to: Becky Excell

Kcal:

Difficulty: More of a challenge

Serves 2

20 mins prep

35 mins cooking time

Ingredients

2 chicken breasts, skinless and boneless
3 tbsp cream cheese
½ tbsp fresh parsley, roughly chopped
1 tsp dried mixed herbs
1 tbsp sundried tomatoes, finely chopped
1 tsp garlic-infused oil
Pinch of salt and ground black pepper
2 tbsp gluten free plain flour*
1 large egg
50g gluten free breadcrumbs*
Vegetable oil in a spray bottle, for greasing

Notes: * Check Coeliac UK's Food and Drink Information for suitable products

Method

To prepare the chicken breasts, butterfly them carefully using a sharp knife. Lay them flat and slice so you can open each like a book - be careful not to cut all the way through! If you’re not familiar with this technique, search ‘how to butterfly a chicken breast’ online.
Place each chicken breast onto a wooden board, each with a sheet of clingfilm beneath and another on top of the chicken. Pound using a rolling pin until much thinner - but don’t make holes in them!
Mix the cream cheese, parsley, mixed herbs, sundried tomatoes, garlic oil, salt and pepper in a small bowl until combined.
Lift off the top clingfilm and spread a thin layer of the mixture onto each chicken breast, leaving a 1cm gap around the edges. Using approximately half of the mixture per breast should be about right - chicken breasts always differ in size so you might need a little less or a little more.
Carefully and tightly roll up the chicken breasts into a sausage-shape and then roll up tightly in the clingfilm. Twist the ends of the clingfilm well to secure. Place in the fridge for 2-3 hours to chill or even quicker still, into the freezer for about 30 minutes until chilled and firm.
Place the gluten free-flour, beaten eggs and breadcrumbs into separate bowls.
Remove the clingfilm and coat each rolled chicken breast firstly in gluten free flour, then in beaten egg, then in gluten-free breadcrumbs until well coated.
Spray the airfryer with a little oil, place the chicken in and then spray well on top. Then air fry at 180C for about 20 minutes until golden, carefully turning halfway through. Check if it's cooked by using a digital food thermometer - it should read 74C.
Serve up whole or sliced with your choice of sides.