Stuffed Chicken Breast with Sun-Dried Tomato, Parmesan & Pine Nuts
Stuffed Chicken Breast with Sun-Dried Tomato, Parmesan & Pine Nuts
This stuffed chicken breast dish is a flavour-packed yet simple meal that feels impressive without being complicated. Small chicken breasts are carefully prepared by creating a cavity through the centre, allowing a generous filling of sun-dried tomatoes, parmesan cheese, and pine nuts to be packed inside. The filling delivers rich, savoury flavour with a slight sweetness and nutty crunch.
Cooking the chicken in the air fryer keeps the meat juicy while allowing the outside to lightly crisp. Using the combined raw weight of the chicken ensures accurate cooking times and consistent results, making this method reliable for different portion sizes.
The chicken is served alongside a mango, pine nut and fetta salad, which adds brightness and contrast to the rich stuffing. Sweet mango, crunchy pine nuts, and creamy fetta balance the savoury chicken perfectly, creating a well-rounded plate.
This meal works well for weeknight dinners or when you want something a little more refined without extra effort. It’s satisfying, colourful, and easy to prepare ahead.
Cooking the chicken in the air fryer keeps the meat juicy while allowing the outside to lightly crisp. Using the combined raw weight of the chicken ensures accurate cooking times and consistent results, making this method reliable for different portion sizes.
The chicken is served alongside a mango, pine nut and fetta salad, which adds brightness and contrast to the rich stuffing. Sweet mango, crunchy pine nuts, and creamy fetta balance the savoury chicken perfectly, creating a well-rounded plate.
This meal works well for weeknight dinners or when you want something a little more refined without extra effort. It’s satisfying, colourful, and easy to prepare ahead.
Ingredients
- 4 small chicken breasts (weigh total raw weight before cooking)
- ½ cup sun-dried tomatoes
- ½ cup grated parmesan cheese
- ½ cup pine nuts
- Olive oil spray
- Salt, to taste
- Cracked black pepper, to taste
- Salad (use existing recipe)
- Mango, Pine Nut & Fetta Salad
- Use the previous method, ingredients, and shopping list
Method
- Blend sun-dried tomatoes, parmesan cheese, and pine nuts until roughly combined (not quite a paste).
- Using a sharp knife, cut into one end of each chicken breast and carefully create a cavity through the centre. Fill each cavity generously with the stuffing mixture.
- Lightly spray the outside of the chicken with olive oil, season with salt and cracked black pepper, and lightly smear any excess stuffing over the top. If time allows, refrigerate for 1 hour, then bring to room temperature before cooking.
- Place stuffed chicken breasts into the air fryer basket.
- Cook using raw combined weight as follows: 15 minutes for the first 500 g, + 1 minute per additional 100 g, + 1 extra minute at the end. Cook at 180 °C.
- Prepare salad: While the chicken cooks, prepare the Mango, Pine Nut & Fetta Salad using the seperate recipe.
- Rest and serve: Allow chicken to rest for a few minutes before serving. Plate with the salad.
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Pro tip: Don’t overfill the chicken — pack the cavity firmly but leave a small gap at the opening to prevent the filling from pushing out during cooking.
Shopping List
- Chicken breasts
- Sun-dried tomatoes
- Parmesan cheese
- Pine nuts
- Olive oil spray
- Salt
- Black pepper
- Salad: Use Mango, Pine Nut & Fetta Salad shopping list
Optional Extras
This dish also works very well with seasonal vegetables.Nutrition
Energy620 cal / 2594 kJ
Carbs20g
Net Carbs16g
Fibre4g
Protein45g