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Air Fryer Stuffed Caprese Chicken

Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Servings: 4 servings
Calories: 356kcal

Ingredients

  • 1 1/2 lbs chicken breast (2 large breasts)
  • 4 oz fresh mozzarella cheese, sliced ~1/4" thick
  • 1 large roma tomato, sliced thinly (62 grams)
  • 1/4 cup HEB Select Ingredients Basil Pesto (50 grams)
  • 1 egg, beaten
  • 1/3 cup Italian breadcrumbs (37 grams)
  • 1 tsp Flavor God Garlic Lover's Seasoning
  • 1/4 tsp salt

Instructions

  • Cut the chicken breasts in half (similar to butterflying), then cover in plastic or wax paper and pound the chicken until thin and has a consistent thickness throughout.
  • Season one side of the chicken breasts with salt and Flavor God Garlic Lover's Seasoning. Add 1 tbsp of pesto to each breast and spread evenly, then layer with mozzarella and tomato slices.
  • Roll chicken up so that the pesto, mozzarella, and tomato are contained inside. Use toothpicks to help hold the chicken rolled up and closed.
  • Pre-heat air fryer to 400 degrees.
  • Add egg to a bowl and whisk until beaten. Add breadcrumbs to a plate (you may want to put more than 1/3 cup on the plate to make coating the chicken easier, but you will only use about 1/3 cup on the chicken). Dip chicken in egg wash, then coat in breadcrumbs.
  • If desired, spray air fryer basket with oil (I didn't use any, but some air fryers are more non-stick than others). Place rolled and coated chicken in the basket, being careful not to overcrowd (I did two roll-ups at a time). Cook for 12-14 minutes or until the chicken is cooked through, flipping halfway if needed.
  • Serve with high quality balsamic vinegar or balsamic glaze, if desired.

Nutrition

Calories: 356kcal | Carbohydrates: 9g | Protein: 44g | Fat: 14g | Cholesterol: 175mg | Sodium: 379mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g