INGREDIENTS

1 tbsp olive oil

4 rashers bacon

1 small onion, finely chopped

1 clove garlic, minced

1 tomato, chopped

4 chicken breasts

Pinch of salt and pepper

2 eggs

½ cup (60g, 2oz) plain flour (all-purpose flour)

¼ tsp garlic powder

¼ tsp paprika

½ cup (120g, 4oz) sun-dried tomato pesto

½ cup (50g, 2oz) Colby cheese, grated

METHOD

Heat the olive oil in a large frying pan. Cook the bacon on both sides for 1-2 minutes. Remove from the pan and set aside. Add the chopped onion to the pan and cook for 2-3 minutes on medium heat. Add the minced garlic and tomato and cook for 1 minute. Set aside to cool.

Insert a sharp knife into the thick end of each chicken breast and cut across it lengthwise to create a deep pocket. Be careful not to cut through the breast. Open the pocket and stuff with the onion mixture. Place a slice of bacon in each and season with salt and pepper.

Whisk the eggs in a shallow bowl.

In a second shallow bowl place the flour, garlic powder and paprika and mix together.

Dip each stuffed chicken breast into the flour mixture, then into the eggs, and then back into the flour mixture. 

Preheat the air fryer to 200°C (400°F).

Place the chicken into the air-fryer basket. Lightly spritz with oil. 

Cook for about 20 minutes, turning halfway through cooking. 

Reduce temperature to 190°C (375°F). Spoon tomato pesto on top of each chicken breast and sprinkle with cheese. Cook for a further 10 minutes.

Serves 4

Prep + Cook time: 35 mins

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