Air Fryer Stuffed Chicken Breast

• 2 medium Chicken breast, boneless, skinless
• 125 g Mozzarella
• 40 g Sun-dried tomatoes
• 15 g Fresh basil
• 1 tbsp Olive oil
• 2 cloves Garlic
• 1 tsp Smoked paprika
• ¾ tsp Fine sea salt
• ½ tsp Black pepper

1. Preheat the air fryer to 190°C (375°F) for 5 minutes. Meanwhile, slice each chicken breast horizontally to create a deep pocket, keeping one long edge intact so it opens like a book. Pat dry.
2. Slice the mozzarella and finely chop the sun-dried tomatoes and basil. Stuff each chicken breast with mozzarella, then add the sun-dried tomatoes and basil, pressing the filling into an even layer. Close the chicken firmly; if it will not stay shut, overlap the edges and press down to help seal.
3. In a bowl, mix the olive oil, crushed garlic, smoked paprika, fine sea salt and black pepper. Rub the seasoning all over the outside of the stuffed chicken breasts, keeping the filling tucked inside. Leave at room temperature while the air fryer finishes preheating.
4. Place the chicken in the air fryer basket in a single layer. Air-fry for 10 minutes, then turn carefully with tongs and cook for another 6 to 10 minutes until the thickest part reaches 74°C (165°F) and the outside looks lightly crisp. If the cheese starts to leak, continue cooking but avoid moving the chicken too much.
5. Rest the chicken on a board for 5 minutes to help the juices settle and the filling firm up. Slice thickly on the diagonal and serve straight away.

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