Parmesan Stuffed Chicken filets
Ingredients
- 200 g cream cheese
- 50 g cheddar cheese grated
- 4 sundried tomatoes chopped
- 1 lemon zest
- 12 slices peperoni or chorizo sausage
- 4 chicken filets butterflied
- 12 slices Parma or serrano ham
- Salt and pepper
- to serve
- 4 boxti potato slices I used Drummuly Boxti
- 40 g Salad leaves
- 2 tbsp Balsamic dressing
Method
- Preheat the air fryer to 200ËšC.
- In a bowl, combine the cream cheese, cheese, corn flour, sundried tomato, lemon zest with some salt and pepper. Stir until smooth. Keep aside until needed, covered with cling film.
- In the centre of each butterflied chicken breast, line the peperoni or chorizo slices then spoon enough cream cheese mixture. It should easily Fold to close tightly.
- Wrap the chicken breasts with the serrano ham and Transfer in the air fryer.
- Roast for 12-15 minutes depending on the size of the chicken breast or until cooked through.( if using an oven , it should take about 25-30 minutes.
- Check for the chicken to be cooked through before removing from the oven.
- Once the chicken is cooked, warm up the boxti potatoes 3 minutes in the air fryer.
- Carve the stuffed chicken breast and serve immediately on potato boxti and some salad leaves with a drizzle of balsamic dressing..
