AIR FRYER BACON WRAPPED STUFFED CHICKEN BREAST
- 2 chicken breasts, bone and skin removed (skinless, boneless chicken breasts ), flattened
- 1 teaspoon lemon-pepper seasoning, or to taste
- ½ round Feta cheese
- ½ cleaned sweet red pepper, cut into small pieces
- 100 gram cooked spinach
- black pepper to taste
- 4 slices bacon
- 8 each wooden toothpicks
Preheat the air fryer to 175°C. Pat chicken pieces dry with paper towels.
Use a sharp knife slice horizontally through the middle, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
Season both sides with lemon-pepper seasoning. Place filling on each chicken breast.
Roll the chicken up and over the filling, keeping the stuffing inside each roll.
Wrap each chicken breast with 2 pieces of bacon, using toothpicks to secure the bacon, where it overlaps.
Place each bacon-wrapped breast in the air fryer basket and air fry for 9 minutes. Turn and cook for 9 minutes more.
Test chicken for doneness; a thermometer inserted into the centre should reach 74°C.
Garlic lime-pepper or seasoned salt may be substituted for lemon-pepper seasoning.
Recipe and photo: Amanda Conradie
