Lemon Herb Stuffed Chicken Breast
Pat chicken breasts dry. Butterfly each breast by slicing horizontally almost all the way through, then open it flat.
Ingredients
- 2 piece boneless, skinless chicken breasts (about 200g each)
- 60 g goat cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 0.5 tsp lemon zest
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Steps
- Pat chicken breasts dry. Butterfly each breast by slicing horizontally almost all the way through, then open it flat.
- In a small bowl, combine crumbled goat cheese, chopped parsley, chopped dill, and lemon zest. Mix well.
- Spoon the cheese and herb mixture onto one half of each butterflied chicken breast, then fold the other half over to cover the filling. Secure with toothpicks.
- Rub the outside of the chicken breasts with olive oil and season with 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.
