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Instructions
- FOR THE BALSAMIC GLAZE
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- Heat balsamic vinegar and brown sugar in a pan over medium heat.
- Bring it to boil and then let it simmer until it’s thick and reduced to half.
- Remove from heat and allow it to cool.
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- FOR THE CHICKEN
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- Pat the chicken breasts dry with a paper towel and place them on a cutting board. Using a sharp knife, make 4-5 slits in each breast; 3/4 way through only.
- Season chicken with salt, black pepper, garlic powder, and Italian seasoning evenly on the outside of the chicken and inside the slits.
- Drizzle olive oil over the chicken.
- Preheat the air fryer for 5 minutes at 350-degrees F /180-degree C. Brush the basket with little olive oil and place 2 chicken pieces in it. Cook for 6 minutes on each side.
- Take the chicken out and stuff the slits with mozzarella and tomato, transfer it to the air fryer, and cook for another 2 minutes or until the cheese is melted.
- Drizzle balsamic glaze and chopped basil on top and serve hot.
Go to the next page to get the Amount Per Serving
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