Air Fryer Recipe
Crispy Lemon Herb Stuffed Chicken
This stuffed chicken dish offers a delightful combination of creamy lemon and herb flavours encased in a crispy breadcrumb coating. The air fryer excels here, ensuring the chicken cooks evenly while achieving a perfect crunch with minimal oil.
Ingredients
- 4 skinless, boneless chicken breasts, about 170–200g each
- 120g full-fat cream cheese, softened
- 1 unwaxed lemon, finely zested, plus 1 tbsp juice
- 1 tbsp finely chopped flat-leaf parsley
- 1 tbsp finely chopped chives
- 1 tsp fresh thyme leaves, chopped, or ½ tsp dried thyme
- 1 small garlic clove, finely grated
- 1 tsp Dijon mustard
- ½ tsp fine sea salt, plus extra for seasoning the chicken
- ½ tsp freshly ground black pepper
- 40g plain flour
- 1 large egg, beaten with 1 tbsp milk
- 75g panko breadcrumbs
- 25g finely grated Parmesan
- 1 tsp dried mixed herbs or Italian seasoning
- 1 tsp smoked paprika
- 1½ tbsp olive oil, or an oil spray for coating the crumbs
- Cocktail sticks or short wooden skewers, for sealing
Method
- Take the cream cheese out of the fridge 20 minutes before mixing, or soften it briefly in a bowl with a spoon.
- Stir in the lemon zest, lemon juice, parsley, chives, thyme, garlic, Dijon mustard, ½ tsp salt and black pepper until smooth and thick.
- Pat the chicken breasts dry with kitchen paper.
- Place each breast flat on a board and cut a pocket into the thick side, stopping about 1cm before the opposite edge.
- Divide the filling between the pockets, using the back of a teaspoon to push it towards the centre.
- Close each breast and secure with 1–2 cocktail sticks.
- Season the outside of the chicken lightly with salt.
- Put the flour in one shallow bowl, the beaten egg and milk in a second, and mix the panko, Parmesan, dried herbs and smoked paprika in a third bowl.
- Coat each stuffed breast first in flour, then in egg, then in the panko mixture, pressing the crumbs firmly onto the top and sides.
- Preheat the air fryer to 180°C for 3 minutes.
- Lightly oil the basket or add a perforated parchment liner after preheating.
- Brush or spray the breaded chicken evenly with olive oil.
- Arrange the chicken in a single layer with at least 1cm of space between pieces.
- Air fry at 180°C for 10 minutes, then turn carefully with tongs.
- Spray any dry-looking patches with a little more oil and continue cooking for 8–12 minutes more, checking at the 18-minute total mark.
- The chicken is ready when the thickest meat reaches 74°C on an instant-read thermometer.
- Rest the chicken on a board for 5 minutes before removing the cocktail sticks and slicing.
Nutrition
Calories: 250
