Air Fryer Hasselback Chicken with Salami and Sun-Dried Tomato Pesto

INGREDIENTS 

• 3 chicken breasts

• 3 tbsp Saclà Sun-Dried Tomato Pesto

• 6 slices of salami

• 75g mozzarella, grated

• Salt and black pepper

• A little olive oil

INSTRUCTIONS 

1. Pat the chicken breasts dry. Make several deep cuts across the top of each one, stopping before you cut all the way through.
2. Spread the Sun-Dried Tomato Pesto over the chicken and into the cuts. Tuck pieces of salami and a little mozzarella into each cut, then season with black pepper and a little salt.
3. Lightly oil the air fryer basket and place the chicken breasts inside, leaving space between them. Air fry at 180°C for 18–22 minutes, until golden and cooked through. 
4. Leave to rest for a few minutes, then serve with a fresh green salad.