Stuffed chicken breasts cooked in an air fryer with potatoes are a simple yet tasty and inviting second course, flavored with herbs and a delicious filling of cherry tomatoes and slices of melting provola cheese!
An original and tasty dish prepared with very few ingredients to bring a complete and perfect recipe to the table for the whole family.
Chicken breasts can also be stuffed with other ingredients of your choice, I preferred cherry tomatoes and slices of provola that become nice and golden and melting with cooking, accompanied by potato wedges, wrapped in aluminum foil for a softer and not dry result.
Stuffed chicken breasts can also be cooked in a regular oven or in a pan with a lid on the stove.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Stuffed Chicken Breasts Cooked in Air Fryer with Potatoes
- 2 chicken breasts (whole)
- 3 cherry tomatoes
- 2 slices provola
- to taste rosemary powder (and fresh)
- 4 potatoes (small)
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Knife
- 1 Cutting Board
- 1 Air Fryer
- 2 Aluminum Foil
Steps for Chicken Breasts
Turn on the air fryer and start preheating at 375°F.
Place the chicken breasts on a cutting board and make five cuts with a knife, making sure not to cut completely through the chicken, but to create small pockets to insert the filling.
Also, cut the cherry tomatoes into thick slices and then insert them into each slit of the chicken breasts, salt and drizzle with a little olive oil.
Peel and cut the potatoes into wedges.
Line the base of the air fryer with a large piece of aluminum foil, place the chicken breasts with only the cherry tomatoes and the potato wedges.
Salt, season with a drizzle of oil, some dried rosemary powder and some fresh sprigs.
Cover with another piece of aluminum foil to cook en papillote.
Cook the chicken breasts at 375°F for about 20 minutes covered.
Remove the aluminum foil cover and continue cooking for another 10 minutes.
In the meantime, cut the provola slices into pieces and stuff the chicken breasts, inserting them between the cuts with the cherry tomatoes, then mix and turn the potatoes for a golden and even cooking.
Continue cooking at 375°F for about another 15 minutes, check by making a small cut if the chicken breast and potatoes are well cooked and golden, turn off, otherwise continue cooking until they are well cooked, golden and melting.
Cooking times vary depending on the size of the chicken breast and the power of your appliance.
After cooking, remove from the oven and serve the chicken breasts hot, accompanied by the potatoes and rosemary sprigs.
Storage and Variations
You can store the chicken breasts for 1 day in the refrigerator, well sealed in an airtight container. Heat before serving.
You can stuff the chicken breasts with other ingredients of your choice: vegetables, mozzarella, speck.
You can store the chicken breasts for 1 day in the refrigerator, well sealed in an airtight container. Heat before serving.
You can stuff the chicken breasts with other ingredients of your choice: vegetables, mozzarella, speck.
FAQ (Questions and Answers)
Can I cook the chicken breasts in the oven or on the stove?
Chicken breasts can also be cooked in a baking dish in the oven or in a pan with a lid on the stove.
Check the cooking time as it may vary.Can I stuff the chicken breasts with something else?
Yes, of course, use the ingredients you prefer, you can stuff them alla pizzaiola with tomato, mozzarella, and oregano, or with cheese and speck, or with vegetables and cheese, or other.
