Ingredients
Equipment
Method
Stepwise Method:
- Start by placing the boneless, skinless chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even thickness of about ½ inch.
- In a small bowl, combine the mozzarella cheese, fresh basil leaves, and freshly grated Parmesan cheese. Mix until well combined.
- Take each flattened chicken breast and place a generous amount of the cheese mixture in the center. Fold the chicken over to enclose the filling, and secure with toothpicks if necessary.
- Prepare three shallow bowls: one with flour mixed with kosher salt and ground black pepper, the second with beaten eggs, and the third with Panko breadcrumbs mixed with Italian seasoning and garlic powder.
- Dredge each stuffed chicken breast first in the flour, then dip it into the beaten eggs, and finally coat in the Panko breadcrumb mixture.
- Preheat your air fryer to 375°F (190°C).
- Once preheated, place the breaded chicken breasts in the air fryer basket and cook for about 15-20 minutes, flipping halfway through, until golden brown and cooked through.
- Remove the toothpicks and serve each stuffed breast with warm marinara sauce for dipping. Garnish with sliced fresh basil.
Notes
- Adding spinach or sun-dried tomatoes to the cheese filling can enhance flavor.
- Experiment with different cheeses like provolone or gouda.
- Add crushed red pepper flakes for a spicy kick.
- For a different taste, swap marinara sauce for pesto or alfredo.