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

Butterfly all the breasts and season with salt and pepper to your taste. I use either pink Himalayan salt or sea salt. (see tip)
In a small bowl combine the goat cheese and rosemary. (see tip)
Spread approximately 1 1/2 Tbsp of goat cheese mixture onto the inside of the breast.
Add the sun-dried tomatoes and spinach.
Close up with toothpicks and transfer to a baking dish.
Repeat for all chicken breasts.
Air Fry at 450*F for 15 minutes (or use the highest temperature available).
Turn and Air Fry for another 15 minutes.
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.
While the chicken is air frying, pour 1-2 cups of balsamic vinegar into a small pot.
Bring to a boil, then simmer until the vinegar turns into a thick syrup-like consistency.
Once the chicken is done and the glaze is ready, pour a tablespoon or two of glaze over the chicken breasts. YUMMY!

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!