Chicken is a staple in our house but it can get boring quickly. Since I tend to have an assortment of cheeses on hand at any given moment, this dish can usually be made without a trip to the store. It's a quick and easy way to turn a plain piece of chicken into a succulent main dish.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Makes 4 servings
Ingredients:
4 chicken breasts - rinsed and patted dry
1 Tbs NSF mayonnaise (Sir Kensington makes one that is NSF)
2 Tbs cream cheese
½ cup chopped fresh spinach
¼ cup shredded parmesan
¼ cup shredded sharp white cheddar
Garlic infused oil
Kosher salt
Ground black pepper
Heat oven or air fryer to 375 degrees Fahrenheit.
In a bowl, combine mayonnaise, cheeses, and spinach until blended.
Carefully cut a slit in the side of each breast and spoon in the filling.
Use a brush to coat each breast with oil and sprinkle with salt and pepper.
Cook in an air fryer for about 10-15 minutes, use a thermometer to check internal temperature to ensure chicken reaches 160 degrees Fahrenheit.
Let rest for 5 minutes before serving.
Helpful tips:
Be careful when slitting the chicken. If you pierce all the way through, the cheese will leak out while cooking, leaving you sad because you really wanted to eat all that creamy goodness.
Use any blend of your favorite cheese. I like using up whatever I have on hand as long as I end up with a creamy consistency. As always, shred all cheeses yourself to avoid the risk of hidden nightshades.
Sir Kensington brand products are my go to for condiments like mustard and mayonnaise. Not all their products are nightshade free so read all labels carefully.
This delectably rich chicken pairs well with a crisp side salad. I used my balsamic vinaigrette for the one pictured above.