Air Fryer Stuffed Chicken Breast
An easy, low carb and healthy dinner idea that just needs 10 minutes of prep time.
Servings: 3 servings
Calories: 367kcal
Equipment
- Air fryer
Ingredients
- 3 large chicken breasts boneless skinless chicken breasts
For the brine:
- 4 cups cold water
- ¼ cup kosher salt
For the mushrooms:
- 2 Tablespoons butter unsalted
- 4 oz mushrooms sliced
- 2 cloves garlic
- 1 teaspoon fresh rosemary chopped
- 1 pinch salt
- ¼ teaspoon black pepper ground
- 1 Tablespoon pickled jalapeños optional for heat
Spice mix for the chicken:
- 1 Tablespoon butter unsalted
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt or to taste
- 3 slices Mozzarella cheese
Instructions
Brine the chicken:
- In a deep bowl dissolve kosher salt in 4 cups of cold water. Add chicken breasts, cover and let them brine for 30 minutes and up to 6 hours in the fridge.
Make the filling:
- In a skillet over medium heat melt butter then add sliced mushrooms and sauté for 4 minutes. Add garlic, rosemary, salt and pepper. Cook for another 2 minutes until the mushrooms are completely cooked. Remove from heat.
Prep the chicken:
- Make a pocket in the chicken breasts by laying each breast on a flat cutting board. Place your non-dominant hand on top of the chicken to keep it steady.
- Insert a sharp knife on the thickest part of the breast and cut a slit. Then run the knife in the breast as if you are cutting it in half but do not go all the way through.
- Mix the spices with olive oil in a small bowl and rub the chicken with the mixture from the outside and inside the pocket as well.
- Place a slice of mozzarella cheese inside the pocket and top it with about ⅓rd of the mushroom mixture.
- Seal with a couple of toothpicks.
Air fryer:
- Preheat your air fryer to 400°F.
- Place chicken in your air fryer basket and air fry for 12-15 minutes or until the internal temperature reaches 165F when measured by an instant read thermometer inserted in the thickest part of the chicken.
- Take it out and cover loosely with aluminum foil. Let it rest for 5 minutes before cutting.
Notes
- Basket style air air fryer has a non-stick basket but if yours does not or if you are using an oven style air fryer brush the basket with a little oil before placing the chicken in.
- Do not use thin sliced chicken breasts as you will be butterflying them (slicing into them). I find the best place to get thick regular size chicken breasts are from my local butcher or meat shop.
- You can use your favorite cheese or cheese combination such as parmesan cheese or cheddar cheese. side of the chicken.
- Air fryers are different so until you get used to yours you better check it 2 minutes before the suggested cooking time ends. Be sure that the chicken internal temperature reaches a minimum of 165°F when measured with a food thermometer.
- Your air fryer may smoke especially when cooking fatty food or if you are cooking multiple batches. If this starts to happen just add a couple of tablespoons of water or a piece of bread in the dripping pan or at the bottom of your air fryer. Please refer to your manual for safety and proper use.
- Storage:
- Put leftover in an airtight container and refrigerate. Can stay in the fridge for up to to 4 days.
- To reheat: Place the breast with a couple of tablespoons of water or stock, cover and place in a 350°F oven until thoroughly heated.
Nutrition
Calories: 367kcal | Carbohydrates: 4g | Protein: 56g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 10442mg | Potassium: 1029mg | Fiber: 1g | Sugar: 2g | Vitamin A: 452IU | Vitamin C: 4mg | Calcium: 196mg | Iron: 1mg