Air fryer recipe · Mains
Spinach Stuffed Chicken Roll
Chicken wrapped around a spinach and cheese filling.
- 30 minTotal time
- 185°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 140kcal
- 15.5 gprotein
- 1.6 gcarbs
- 8.5 gfat
- 0.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken breast2
- spinach1 cup
- cheese1/2 cup
- garlic2 cloves
- olive oil1 tbsp
- salt1 tsp
Method
Prepare filling
Wilt the chopped spinach in a dry pan, then mix with the grated cheese and minced garlic and let it cool. Cooling the filling first stops it running out and keeps the roll from steaming open.
Flatten
Butterfly each chicken breast and pound it to 1 cm thick, then season with the salt. An even thickness means the roll cooks through at the same rate with no thick raw patch in the middle.
Roll
Spread the filling over each flattened breast, roll it up tightly and fix with toothpicks. Brush the outside with the olive oil. A tight roll seals in the cheese and browns into a neat golden log.
Preheat
Preheat the air fryer to 185°C, then set the rolls seam side down in a single layer. Seam side down holds the join closed so the roll does not unravel as it starts to cook and firm up.
Air fry
Cook at 185°C for 20 min, turning once for even colour. The chicken is ready when it reaches 74°C in the centre with clear juices and no pink left in the middle.
