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STUFFED CHICKEN BREAST

2 boneless skinless chicken breasts butterflied and pounded to 1/3 an inch thick

1/2 15 oz container of ricotta

1/2 cup shredded mozzarella cheese

1/2 cup spinach cut into ribbons

1/4 cup sundried tomatoes

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

Pinch of salt

Pinch of pepper

Toothpicks

1. Mix all seasonings together in a bowl and sprinkle over both sides of chicken and set aside while we make our filling.

2. To make the filling, mix remaining ingredients together (minus chicken) and divide in half.

3. Spread 1/2 of the mixture into each of butterflied chicken breast and pin closed with toothpicks.

4. Air fry at 400 until it reaches 165 internal flipping halfway through cooking.

(about 15 minutes)

Remove toothpicks and enjoy.

I paired the chicken with linguine, sun dried tomatoes, spinach, and some leftover Alfredo sauce.

2025/1/7 Edited to

Stuffed chicken breast is a versatile dish that can be customized with various fillings and herbs. This recipe incorporates ricotta and mozzarella for creaminess, alongside spinach and sundried tomatoes for a burst of flavor. Consider adding herbs such as basil or oregano for added depth. Air frying the chicken not only reduces the amount of oil used but also achieves a crispy outer layer while keeping the chicken tender inside. For an extra kick, marinate the chicken breasts in your favorite seasoning blend beforehand. Pair your stuffed chicken breast with a light salad or steamed vegetables for a balanced meal. Experiment with different cheeses or vegetables to suit your taste. Enjoy this dish any night of the week for a satisfying dinner that your family will love!

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