Nuts About Cooking Pepperoni Pesto Chicken

A classic stuffed chicken is perfect for quick and easy deliciousness.

Serves: 4
Time: 35 minutes
Recipe by: Thando Manyoni


4 tbsp Nuts About Cooking Coconut Oil
4 chicken breasts
2 tbsp Cajun seasoning
1 tbsp Oregano
1 tsp salt
100g Pepperoni salami
125g Fresh roasted red pepper pesto
1 cup Mozzarella cheese, grated

To serve:
Fresh green salad


Prepare the air fryer at 180C
Place the Nuts About Cooking Coconut Oil in a small microwave safe dish and melt in the microwave for the 30 seconds. Add the cajun seasoning, oregano and salt to the coconut oil and combine.
Butterfly the chicken breasts by cutting a pocket in the breast, careful not to cut all the way through.
Rub the spiced coconut oil on the chicken breasts.
Spoon one tablespoon of pesto into each breast, followed by a few sliced of salami and sprinkle of cheese in each.
Place the chicken breasts in the air fryer and cook for 15-17 minutes until cooked through.
Serve the chicken with a side salad.

Chefs Tip: You could substitute the pepperoni for chorizo or prosciutto. Alternatively, you can completely omit the pepperoni and simply fill the breasts with a bit more pesto and cheese if you don’t consume pork.

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