AIR FRYER HASSELBACK CHICKEN RECIPES

Steps:

• Cut slits in the tops of each chicken breast about 1 cm apart. Make the cuts as deep as you can without cutting right through the fillet, and don’t extend them quite to the edges. This way each one will form a pocket.
• Sprinkle salt and pepper over each breast and brush with olive oil.
• Into each pocket press in a piece of sliced mozzarella, a slice of tomato, and a basil leaf or two, depending on the width of the pocket.
• Place the breasts in the air fryer basket (or a pre-heated oven) and cook 15-25 minutes at 180ºC. The time will depend on your air fryer (if using) and on the thickness of the chicken. (Mine were quite large and took 23 minutes in my Maxkon 5.5L.) To test for readiness, gently pull one of the pockets open at the thickest part of the largest breast. When the innermost flesh is white and opaque, they are done.
• Serve immediately and enjoy!

Steps:

• Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
• Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
• Cut slits into the chicken breasts about 1cm (½ inch) apart but don’t cut all the way through - about 75% of the way down is what you should aim for.
• Stuff all of the spinach and ricotta mixture into the slits.
• Season the chicken with salt and pepper.
• Grate the cheddar and sprinkle it generously on top.
• Shake the ground paprika over the chicken to add some colour and flavour.
• Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
• Enjoy!