Pesto Stuffed Chicken Thighs

Ingredients

• 2 piece boneless, skinless chicken thighs (about 200g each)
• 4 tbsp basil pesto
• 50 g mozzarella cheese, shredded
• 4 piece cherry tomatoes, halved
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper

Steps

1. Lay chicken thighs flat. Spread 1 tablespoon of pesto on each thigh. Top with shredded mozzarella and cherry tomato halves.
2. Roll up each thigh and secure with toothpicks if needed. Rub the outside with olive oil and season with salt and pepper.
3. Preheat your air fryer to 190°C.
4. Place stuffed chicken thighs in the air fryer basket in a single layer.
5. Cook for 18-22 minutes, flipping halfway, until chicken is cooked through (internal temperature 74°C) and cheese is melted and bubbly.