Chicken Breast Stuffed with Herb Cream Cheese from the Airfryer

⏱ 43 min · 🍽️ 4 Portionen · 🧂 9 Zutaten

Zutaten

  • 4 piece chicken breast fillets (approx. 180 g each)
  • 200 g cream cheese
  • 1 bunch chives
  • 1 bunch parsley
  • 1 clove garlic
  • 1 tsp salt
  • pepper to taste
  • 1 tbsp rapeseed oil
  • 1 tsp sweet paprika powder

Zubereitung

  1. Cut a pocket into the thick side of each chicken breast fillet with a narrow knife, without piercing the far side.
  2. Stir the cream cheese until smooth with the finely cut chives, the chopped parsley, the finely chopped garlic, the salt and the pepper.
  3. Fill the pockets with the herb mixture and close each opening with a cocktail stick.
  4. Rub the fillets on the outside with the rapeseed oil and the sweet paprika powder.
  5. Preheat the airfryer to 180 °C.
  6. Lay the fillets in a single layer in the basket with space between them and do not stack anything; larger quantities go into two batches. Cook at 180 °C.
  7. Turn the fillets carefully so that the pocket does not tear open and the filling stays in the meat, and continue cooking until the meat has reached 75 °C in the centre.
  8. Pull out the cocktail sticks and let the fillets rest briefly before slicing.
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Chicken Breast Stuffed with Herb Cream Cheese from the Airfryer

A German dish for special days that is gladly made all over Germany: chicken breast with a pocket full of herb cream cheese, cooked in the hot air stream. Cut it open and the green herb cream oozes out and keeps the lean meat juicy. In the basket the fillet stays more tender than in the pan, but it gets no dark seared crust on the outside.

⏱

Kochzeit

43 min

🍽️

Portionen

4

🧂

Zutaten

9

Original ansehen ↗

Nährwerte

pro Portion

348 kcal

Kalorien

45 g

Eiweiß

17 g

Fett

2 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~3,35 € · ~0,85 €/Portion
  • 🛒

Zubereitung

  1. 1

    Cut a pocket into the thick side of each chicken breast fillet with a narrow knife, without piercing the far side.

  2. 2

    Stir the cream cheese until smooth with the finely cut chives, the chopped parsley, the finely chopped garlic, the salt and the pepper.

  3. 3

    Fill the pockets with the herb mixture and close each opening with a cocktail stick.

  4. 4

    Rub the fillets on the outside with the rapeseed oil and the sweet paprika powder.

  5. 5

    Preheat the airfryer to 180 °C.

  6. 6

    Lay the fillets in a single layer in the basket with space between them and do not stack anything; larger quantities go into two batches. Cook at 180 °C.

  7. 7

    Turn the fillets carefully so that the pocket does not tear open and the filling stays in the meat, and continue cooking until the meat has reached 75 °C in the centre.

  8. 8

    Pull out the cocktail sticks and let the fillets rest briefly before slicing.

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