Tender chicken breasts stuffed with savory pesto and creamy goat cheese, wrapped in crispy prosciutto and served with garlic-tossed green beans.
Chef
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Insert a knife into the thickest part of each chicken breast and move back and forth to create a 2½-inch pocket that is as wide as possible without going through.
Using a spoon, divide pesto and goat cheese among pockets, rub with ½ tablespoon oil, then season with salt and pepper.
Lay prosciutto on the cutting board and place a few small basil leaves in the center of each.
Place chicken on top and wrap prosciutto around chicken, then place seam side down in the air fryer basket.
Air-fry at 375°F for 6 minutes.
Toss green beans and garlic with remaining tablespoon of oil and ¼ teaspoon each of salt and pepper.
Move the chicken to one side of the air fryer and place green beans on the other side.
Continue air-frying until chicken is cooked through and green beans are just tender and slightly charred.
Serve with tomato salad on the side.
Ensure the pocket in the chicken breast is wide enough to hold the filling without piercing through the sides.
Place the chicken seam-side down in the air fryer to prevent the prosciutto from unravelling during cooking.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
If you do not have prosciutto, any thinly sliced ham can be used as a substitute.
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