Air Fryer Recipe
Pesto Stuffed Chicken Breasts
Pesto stuffed chicken breasts are a delightful and simple dish that combines the fragrant flavours of basil pesto with the tender juiciness of chicken.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup basil pesto
- 1/2 cup mozzarella cheese, shredded
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh basil leaves for garnish (optional)
Method
- Prepare the chicken breasts by cutting a pocket into the side of each breast.
- Mix basil pesto and mozzarella cheese in a small bowl.
- Stuff each chicken pocket with the pesto mixture and secure with toothpicks if necessary.
- Drizzle chicken with olive oil and season with salt and pepper.
- Preheat air fryer to 180°C (350°F).
- Cook chicken in air fryer for 15-20 minutes, flipping halfway, until internal temperature reaches 75°C (165°F).
- Let chicken rest, garnish with basil leaves, and serve.
Why this works in an air fryer
Fast convection evaporates surface moisture from the oiled chicken, so the exterior browns before the lean breast dries out. The pesto’s oil carries flavour into the pocket, while mozzarella thickens as it melts, helping the filling stay in place rather than running straight into the basket.
Equipment notes
Assumes a 5–6 litre basket holding 4 medium breasts in one layer with 2 cm gaps. In a single-drawer air fryer, place thicker ends towards the hotter back/outer edge and flip halfway; in dual-zone drawers, cook 2 breasts per side and expect 2–4 minutes longer because each drawer is narrower and airflow is more restricted.
Common pitfalls
- Filling bubbling out and smoking underneath? The pocket has been cut through or overfilled; use 1–2 tablespoons less filling per breast, keep the seam uppermost at first, and secure with toothpicks.
- Chicken looks pale and wet at minute 12? The breasts are too close together or the outside was damp; pat dry before oiling and cook in two batches so convection can reach the sides.
- Outside browned but the probe reads only 65–70°C in the thickest part? The breasts are oversized; drop to 160°C and continue for 4–6 minutes so the centre cooks without toughening the exterior.
- Dry, fibrous edges with cheese fully escaped? It has gone past temperature; start checking at 14 minutes and remove as soon as the thickest part reaches 75°C.
Variations & substitutions
- Use sun-dried tomato pesto instead of basil pesto; its sugars brown faster, so check colour early and reduce to 170°C if the coating darkens before the centre is cooked.
- Swap mozzarella for grated cheddar; it gives a stronger flavour but melts oilier, so use slightly less filling and secure the pocket well.
- Stir a spoonful of cream cheese into the pesto; the filling becomes thicker and leaks less, but the centre may need an extra 1–2 minutes to reach temperature.
- Use chicken thigh fillets instead of breasts; they stay juicier but are harder to stuff neatly, so roll and toothpick them, then cook until the thickest part reaches 75°C.
Storage & reheating
Keep leftovers covered in the fridge for up to 3 days, then reheat in the air fryer at 160°C for 5–7 minutes until hot through without drying the chicken.
Nutrition
Calories: 250
