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Air Fryer
Stuffed Chicken Breasts

4-8 Servings

Ingredients

2 pounds — Boneless,

skinless chicken breasts,  

butterflied

4 oz — Goat Cheese

14 grams– Sun-dried 

Tomatoes

1/4 tsp–Fresh Rosemary, 

chopped

2 cups–Balsamic Vinegar

4 oz– Organic Baby Spinach 

approximately 1 oz each 

breast)

Salt & Black pepper to your 

taste

Instructions

  1. Butterfly all the breasts and season with salt and pepper to your taste. I use either pink Himalayan salt or sea salt. (see tip)
  2. In a small bowl combine the goat cheese and rosemary. (see tip)
  3.  Spread approximately 1 1/2 Tbsp of goat cheese mixture onto the inside of the breast.
  4. Add the sun-dried tomatoes and spinach.
  5. Close up with toothpicks and transfer to a baking dish.
  6.  Repeat for all chicken breasts.
  7. Air Fry at 450*F for 15 minutes (or use the highest temperature available).
  8. Turn and Air Fry for another 15 minutes.
  9. Check temperature and if not cooked to 155*F, Turn them over and air fry them for another 5-10 minutes. Be sure to baste them with their own juices to avoid drying them out.
  10.   While the chicken is air frying, pour 1-2 cups of balsamic vinegar into a small pot. 
  11. Bring to a boil, then simmer until the vinegar turns into a thick syrup-like consistency.
  12. Once the chicken is done and the glaze is ready, pour a tablespoon or two of glaze over the chicken breasts. YUMMY! 











Tips / Suggestions

  • Optional: Clean off the fat from your chicken. I don’t like biting into chicken fat. 
  •  You can chop up the sun-dried tomatoes and add them to the goat cheese to save time or just follow how I did it in the video.
  •  Optional: you can add 1/2 tsp of Xanthan Gum to help thicken quickly, however, I prefer to allow this vinegar to naturally thicken. 
  • Enjoy!

Preparation

Keto With Lee

Air Fryer Stuffed Chicken Breasts 

Nutrition Facts

Macros

** Please note: These Macros are estimates according to the ingredients I used. ***