Air Fryer -Stuffed Chicken Breasts - #spinach #sun dried tomatoes #goat cheese  #balsamicglaze
Channel: Keto With Lee
Date: 2020-02-11

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Written recipe:
-2 pounds — Boneless, skinless chicken breasts,   butterflied
-4 oz — Goat Cheese 
-14 grams– Sun-dried  Tomatoes
-1/4 tsp–Fresh Rosemary,  chopped
-2 cups–Balsamic Vinegar
-4 oz– Organic Baby Spinach  approximately 1 oz each  breast)
-Salt & Black pepper to your  taste

Instructions:
1. Butterfly all the breasts and season with salt and pepper to your taste. I use either pink Himalayan salt or sea salt. (see tip)
2. In a small bowl combine the goat cheese and rosemary. (see tip)
 3. Spread approximately 1 1/2 Tbsp of goat cheese mixture onto the inside of the breast.
4. Add the sun-dried tomatoes and spinach.
5. Close up with toothpicks and transfer to a baking dish.
 6. Repeat for all chicken breasts.
7. Air Fry at 450*F for 15 minutes (or use the highest temperature available).
8. Turn and Air Fry for another 15 minutes.
9. Check temperature and if not cooked to 155*F, Turn them over and air fry them for another 5-10 minutes. Be sure to baste them with their own juices to avoid drying them out.
  10. While the chicken is air frying, pour 1-2 cups of balsamic vinegar into a small pot. 
11. Bring to a boil, then simmer until the vinegar turns into a thick syrup-like consistency.
12. Once the chicken is done and the glaze is ready, pour a tablespoon or two of glaze over the chicken breasts. YUMMY! 



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