A beginner-friendly air fryer recipe featuring chicken breasts sliced in a Hasselback style and stuffed with mozzarella, tomato, and basil, finished with a balsamic glaze drizzle.
Equipment
- Air fryer
- Cutting board
- Sharp knife
- Small bowl
- Pastry brush
- Meat thermometer
- Large spatula
- Serving plate
Ingredients
- 2 large boneless, skinless chicken breasts (about 8-10 oz each)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or equal parts dried oregano and basil)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces fresh mozzarella cheese, sliced into thin half-moons
- 2 small Roma tomatoes, sliced into thin rounds
- 10-12 fresh basil leaves
- 1 tablespoon balsamic glaze (for drizzling)
- Cooking spray (for the air fryer basket)
Instructions
- Prepare the Seasoning Oil: In a small bowl, whisk together the extra-virgin olive oil, garlic powder, dried Italian seasoning, kosher salt, and black pepper until it forms a loose paste.
- Slice the Chicken (Hasselback Style): Place the chicken breasts on a cutting board. Using a sharp knife, make crosswise cuts across the width of the chicken breast, spacing the cuts about 1/2-inch apart. Slice about 75% of the way through the meat, being careful to leave the bottom intact.
- Season the Chicken: Using a pastry brush or your hands, rub the seasoned oil mixture all over the chicken breasts. Make sure to get the oil deep inside the sliced pockets so the interior meat is well-seasoned.
- Stuff the Pockets: Into each slice, stuff one half-moon of mozzarella cheese, one slice of tomato, and one fresh basil leaf. Press them down firmly into the cuts. Ensure the basil is somewhat tucked beneath the cheese or tomato so it doesn’t burn from the air fryer’s heating element.
- Preheat and Arrange: Preheat your air fryer to 370 F (185 C) for 3 minutes. Lightly coat the air fryer basket with cooking spray. Carefully transfer the stuffed chicken breasts into the basket, leaving space between them for air to circulate.
- Air Fry the Chicken: Cook at 370 F for 14 to 16 minutes. The chicken is done when the internal temperature reaches 165 F (74 C) on a meat thermometer inserted into the thickest part of the meat (avoiding the cheese and tomatoes), and the mozzarella is melted and bubbly.
- Garnish and Serve: Carefully remove the chicken from the air fryer using a large spatula. Transfer to a serving plate, drizzle generously with the balsamic glaze, and garnish with any remaining fresh basil leaves before serving warm.
Notes
Serving Suggestions: Pair with garlic butter angel hair pasta, lemon quinoa salad, ciabatta bread, zucchini noodles, garlic-roasted asparagus, or arugula salad. Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, use the air fryer at 350 F for 3 to 5 minutes or a 350 F oven for 10 to 12 minutes. Avoid the microwave. Add fresh basil and balsamic glaze just before serving.
Nutrition
Calories: 385 kcal · Protein: 45g · Total Fat: 18g · Saturated Fat: 7g · Carbohydrates: 7g · Dietary Fiber: 1g · Sugars: 5g · Sodium: 680mg
