Cream Cheese Stuffed Chicken Breast
Pat chicken breasts dry. Create a pocket in each breast by slicing horizontally almost all the way through, without cutting completely.
Ingredients
- 2 piece boneless, skinless chicken breasts (about 200g each)
- 100 g cream cheese, softened
- 50 g fresh spinach, chopped
- 0.5 tsp garlic powder
- 0.25 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp olive oil
Steps
- Pat chicken breasts dry. Create a pocket in each breast by slicing horizontally almost all the way through, without cutting completely.
- In a small bowl, combine softened cream cheese, chopped spinach, garlic powder, onion powder, salt, and pepper.
- Spoon the cream cheese mixture into each chicken pocket. Secure with toothpicks if needed.
- Rub the outside of the chicken breasts with olive oil and sprinkle with a pinch of salt and pepper.
- Preheat your air fryer to 190°C.
- Place stuffed chicken breasts in the air fryer basket. Cook for 18-22 minutes, flipping halfway, until chicken is cooked through (internal temperature 74°C) and golden brown.
