Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground Italian herbs
  • ½ teaspoon paprika
  • 4 chicken breasts (dried very well)
  • 2 cups (113g) mozzarella cheese (freshly shredded )
  • 1 cup (246g) ricotta cheese
  • 18.5 ounces (524g) sun-dried tomatoes (drained well and diced)
  • 2 cups (60g) baby spinach (finely chopped)
  • olive oil spray (or cooking spray)

Instruction

  • Preheat air fryer to 375 degrees F / 190 degrees C and lightly spray the basket with oil. Combine the salt, pepper, Italian herbs, and paprika together in a small bowl and set it aside.
  • Stir the mozzarella and ricotta together in a large bowl, then add in the spinach and sundried tomatoes until well combined.
  • Carefully cut a slit in each of the chicken breasts to create a lengthwise pocket. Be sure not to cut all the way through.
  • Season the inside and outside of the chicken breasts with the seasoning mixture.
  • Gently open the pocket of each chicken breast and add stuff with 2-3 tablespoons of the mixture.
  • Seal the pocket of the chicken with toothpicks and place into the air fryer basket.
  • Air fry the stuffed chicken breasts for 15-20 minutes, or until an instant thermometer reads 165 degrees F / 94 degrees C when inserted into the thickest part of the chicken.
  • During the last few minutes of cooking, spread any remaining ricotta mixture on top of the chicken.
  • Let the chicken rest for 5 minutes before serving. Top with freshly minced parsley for garnish if desired.