Prosciutto Pesto Chicken (LC)
Ingredients
100g broccoli, cut into florets
½ red onion, sliced
4 mushrooms, halved
6 cherry tomatoes, halved
1 tsp olive oil
1 tsp Italian seasoning
½ tsp paprika
1 chicken fillet
1 heaped tsp garlic and herbs cream cheese (or boursin cheese)
1-2 pieces of sun-dried tomato, finely chopped
Pinch black pepper
2 slices of prosciutto
1 heaped tsp pesto
Instructions
Preheat your oven and air fryer to 180°C.
On a baking sheet, toss the broccoli, red onion, mushrooms and cherry tomatoes with olive oil, ½ tsp Italian seasoning and paprika. Spread the vegetables in a single layer.
Place in the oven for 20-25 minutes or until the vegetables are cooked through and caramelised, mixing halfway to ensure even cooking.
Meanwhile, create a pocket in the chicken fillet by slicing down the middle of the fillet, taking care not to cut all the way through.
Open up the fillet and spread the cream cheese evenly inside.
Sprinkle the chopped sun-dried tomatoes over the cheese, then fold the chicken back together.
Season the outside of the chicken with the remaining ½ tsp Italian seasoning and black pepper.
Wrap the prosciutto around the fillet. Secure with cocktail sticks if needed.
Spread the pesto evenly over the top of the chicken.
Place the chicken into the basket of the air fryer and cook for 15–20 minutes, turning halfway through, until the chicken is golden and cooked through.
Serve the chicken with the roasted vegetables.
Note - Alternatively, the chicken and vegetables can be cooked in the oven at the same time. Place the vegetables and chicken on a baking tray and cook for around 20–25 minutes at 180°C, depending on the thickness of the chicken, ensuring it is cooked through and golden, and the vegetables are tender.