Description
Crispy golden chicken breasts stuffed with a savory spinach, sun-dried tomato, and garlic filling, perfected in minutes using an air fryer for a restaurant-quality, weeknight-friendly dish.
Ingredients
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1/4 cup sun-dried tomatoes (oil-packed), chopped
2 cloves garlic, minced
8 oz cream cheese, softened
1 tsp Italian seasoning
1/2 cup panko breadcrumbs
1 tbsp olive oil
Salt and pepper to taste
Instructions
Pat chicken breasts dry and flatten each to 1/2-inch thickness using a meat mallet.
Using a knife, slice horizontally through the center of each breast to create a pocket without cutting all the way through.
In a bowl, mix spinach, sun-dried tomatoes, garlic, cream cheese, Italian seasoning, salt, and pepper.
Stuff each chicken breast with the filling, pressing the sides to seal.
Sprinkle panko breadcrumbs over the chicken, then drizzle olive oil.
Air fry at 375°F (190°C) for 18-20 minutes, flipping halfway, until golden and juices run clear.
Notes
Prepare stuffing up to 1 day ahead; refrigerate until use.
For extra crunch, double the breadcrumbs.
Substitute kale or zucchini for spinach if desired.
Serve with roasted vegetables or a light salad for a complete meal.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 375
- Sugar: 0g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg