The roasted vegetable and cornbread stuffing that we made is a perfect filling for stuffed chicken breasts. We also considered stuffing roast beef with it, but saved that for another day.
Can you imagine these stuffed chicken breasts at a dinner party or for a special person's birthday?
They are fancy and impressive, and they tasted amazing. I can't wait to make them again.
Recipe
Air Fryer Stuffed Chicken Breasts
Equipment
- string
Ingredients
- 1 batch roasted vegetable & cornbread stuffing (see recipe link above or below)
- 4 6-ounce chicken breasts butterflied
- 1 tablespoon olive oil extra virgin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Preheat the air fryer to 360ºF.
- Place raw chicken breasts on a cutting board and use a sharp knife to cut ¾ of the way through. This is called butterflying the chicken. Be very careful to not cut the entire way through the chicken breasts.
- Spoon the prepared cornbread and vegetable stuffing into the center of each chicken breast. Wrap tightly with string about ⅓ of the way from both ends to hold the chicken closed with the stuffing inside.
- Mix the paprika, garlic powder, salt, and pepper in a small bowl. Rub the outsides of the chicken breasts, top and bottom, with olive oil and then rub the spice mixture into the oily breasts.
- Insert the probe of the thermometer into the thickest chicken breast, being careful to keep the probe entirely in the meat and not in the stuffing.
- Place chicken in a single layer in the air fryer and air fry for 18 to 22 minutes or until the thermometer reaches 160ºF. Remove from air fryer and allow to rest for 5 minutes before serving.
Notes
Chicken needs to reach 165ºF to be safe to eat but the temperature will continue to rise as the chicken rests outside of the air fryer. If you wait to remove it until it is 165ºF, it will be overcooked after resting.
If you don't have an air fryer, you can bake these stuffed chicken breasts at 375ºF for about 35 minutes or until they reach 160ºF on your thermometer.
Nutrition
Calories: 427kcal | Carbohydrates: 25g | Protein: 40g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 886mg | Potassium: 719mg | Fiber: 3g | Sugar: 2g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg
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Helen keyes says
I love your recipe.