Method

Preheating: Preheat the air fryer to 180°C (350°F). For the oven, preheat it to 190°C (375°F).

Preparing the Chicken: Place the chicken breasts on a chopping board and create a horizontal pocket in each.

Choosing the Filling: You might choose to use off-the-shelf garlic & herb cream cheese, or you can make it yourself. I prefer the second option!

Making Garlic & Herb Cream Cheese: Soften the cream cheese by letting it sit at room temperature for about 30 minutes. Mince 2–3 cloves of garlic finely. Chop 1–2 tablespoons of fresh herbs of your choice (such as parsley, chives, dill, or a combination) finely. In a mixing bowl, combine the softened cream cheese, minced garlic, and chopped herbs. Mix well until the garlic and herbs are evenly distributed throughout the cream cheese. Season the cream cheese mixture with salt and pepper to taste.

Mixing the Filling: Mix the garlic & herb cream cheese with chopped sun-dried tomatoes.

Stuffing the Chicken: Fill the chicken breast pockets evenly with the cheese mixture, then fold the tops over and secure with toothpicks.

Seasoning: Drizzle avocado oil over the chicken breasts, rubbing it in, and season both sides with sea salt and ground black pepper.

Cooking: Put the stuffed chicken breasts in the preheated air fryer or oven and cook for 18–20 minutes (25–30 minutes for the oven) until golden and thoroughly cooked.

Serving with ideas: Zoodles, Keto-Friendly, Vegetable Pasta, Keto-Friendly, Roasted Vegetables, Keto-Friendly, Sautéed Vegetables, Keto-Friendly, Steamed Vegetables, Keto-Friendly, Vegetables Stir-Fry, Keto-Friendly or Zucchini Fritters, Keto-Friendly.

Refrigerate: Let the stuffed chicken cool completely, then store in an airtight container in the fridge for up to 3 days.

Freeze: Wrap each stuffed chicken breast individually in plastic wrap and foil, then freeze in a sealed bag or container for up to 3 months. Thaw overnight in the fridge and reheat before serving.