Air fryer stuffed chicken rolls

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The Story Behind the Bite

Tender chicken breast, pounded thin and rolled around a vibrant filling of creamy cheese, earthy spinach, and tangy sun-dried tomatoes. The air fryer works its magic here, crisping the exterior to golden perfection while locking in incredible juiciness. It’s a restaurant-quality dish that requires minimal active time and clean-up, proving that healthy, impressive meals don’t have to be complicated.

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Ingredients

For the Chicken & Filling:

• 4 boneless, skinless chicken breasts (about 6 oz / 170g each)

• 1 cup fresh baby spinach, roughly chopped

• ½ cup (about 2 oz / 55g) sun-dried tomatoes in oil, drained and finely chopped

• 4 oz (113g) cream cheese, softened (or use ricotta or goat cheese for a lighter option)

• ½ cup (2 oz / 55g) shredded mozzarella cheese

• ¼ cup (1 oz / 28g) grated Parmesan cheese

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• Salt and freshly ground black pepper, to taste

• Olive oil or olive oil spray

For the Herb Crumb Coating:

• ⅓ cup Panko breadcrumbs

• 1 tablespoon grated Parmesan cheese

• 1 teaspoon Italian seasoning

• 1 tablespoon melted butter or olive oil

For Serving (Optional):

• Fresh basil or parsley, chopped

• Lemon wedges

• A simple side salad or roasted vegetables

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Step-by-Step Instructions

Step 1: Prepare the Chicken

Place one chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or the bottom of a heavy pan, pound the chicken evenly until it is about ¼-inch thick. Repeat with remaining breasts. Season both sides lightly with salt and pepper.

Step 2: Make the Filling

In a medium bowl, combine the softened cream cheese, chopped spinach, sun-dried tomatoes, mozzarella, ¼ cup Parmesan, minced garlic, and 1 teaspoon Italian seasoning. Mix until fully incorporated. Season with a pinch of salt and pepper.

Step 3: Assemble the Rolls

Lay each pounded chicken breast flat. Divide the filling mixture evenly among the four breasts, placing a mound in the center of each. Carefully roll up each breast tightly, starting from the thinner end, tucking in the sides as you go to fully enclose the filling. Secure with 2-3 toothpicks.

Step 4: Create the Coating & Preheat

In a small bowl, mix the Panko breadcrumbs, 1 tablespoon Parmesan, and 1 teaspoon Italian seasoning. Drizzle with melted butter or oil and stir until the crumbs are lightly coated.
Preheat your air fryer to 380°F (193°C) for 3-5 minutes.

Step 5: Coat and Air Fry

Lightly brush or spray each chicken roll with a little olive oil. Roll each one in the herbed breadcrumb mixture, pressing gently to adhere. Place the rolls seam-side down in the air fryer basket, ensuring they are not touching (cook in batches if necessary).
Air fry at 380°F (193°C) for 12-14 minutes, or until the exterior is golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part.

Step 6: Rest and Serve

Carefully remove the chicken rolls from the air fryer. Let them rest for 5 crucial minutes—this allows the juices to redistribute, ensuring every bite is moist. Gently remove the toothpicks. Slice each roll on a diagonal to reveal the beautiful spiral of filling.
Serve immediately, garnished with fresh herbs and a squeeze of lemon if desired.

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Chef’s Notes & Success Tips

• Pounding is Key: Even thickness ensures even cooking and prevents breaking when rolling.

• Filling Consistency: Ensure your cream cheese is soft for easy mixing. If the filling seems too wet, add a tablespoon more Parmesan to bind it.

• No-Stick Trick: For easier cleanup, you can place a small piece of parchment paper in the bottom of the air fryer basket (ensure it doesn’t block airflow).

• Flavor Variations: Swap the spinach for chopped artichoke hearts. Add cooked, crumbled bacon to the filling. Use pesto instead of the herb seasoning in the filling.

• Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 4-5 minutes to restore crispness.

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Nutritional Information (Per Serving – 1 Chicken Roll)

• Calories: ~420 kcal

• Total Fat: 22g

  • Saturated Fat: 10g

• Cholesterol: 145mg

• Sodium: 580mg

• Total Carbohydrates: 12g

  • Dietary Fiber: 2g

  • Sugars: 4g

• Protein: 42g