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two browned skinless chicken breasts on an ordinary plate, one sliced to reveal a small melted mozzarella pocket with chopped dark-red sun-dried tomato and green basil inside, with no breading or toothpicks visible
Melissa Hart

Air Fryer Chicken Breast

A small mozzarella-and-sun-dried-tomato pocket makes these chicken breasts more interesting without hiding them under breading; cut from the thick side and leave a solid hinge; the filling should sit inside the meat with room to close the opening, because an overstuffed breast leaks cheese into the basket before its center finishes cooking. Brush the outside lightly with oil and check the chicken beside the pocket, where a thick section can lag behind the browned surface.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken breasts about 7 oz each
  • 2 oz low-moisture mozzarella cut into thin sticks
  • 2 tbsp oil-packed sun-dried tomatoes drained and finely chopped
  • 1 tbsp chopped fresh basil
  • 2 tsp olive oil
  • 1/2 tsp fine salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper

Method
 

  1. Preheat a 6-quart air fryer to 370°F for 3 minutes. Cut a horizontal pocket into the thick side of each breast, leaving the opposite edge attached.
  2. Divide mozzarella, sun-dried tomatoes and basil between the pockets and close the openings with wooden toothpicks. Rub the outside with oil, salt, garlic powder and pepper.
  3. Arrange breasts in the basket with space between them. Air fry for 10 minutes, turn gently and cook for 8 to 12 minutes more.
  4. Check that the thickest chicken beside each pocket and the filling center reach 165°F, adding 2-minute intervals as needed.
  5. Rest for 5 minutes, remove every toothpick and slice across the pockets to serve one breast per person.