Air Fryer Hasselback Chicken with Salami and Sun-Dried Tomato Pesto
INGREDIENTS
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3 chicken breasts
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3 tbsp Saclà Sun-Dried Tomato Pesto
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6 slices of salami
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75g mozzarella, grated
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Salt and black pepper
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A little olive oil
INSTRUCTIONS
- Pat the chicken breasts dry. Make several deep cuts across the top of each one, stopping before you cut all the way through.
- 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.
- 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.
- Leave to rest for a few minutes, then serve with a fresh green salad.
