You’ll Need
For the Chicken
2 large chicken breasts, 100g mascarpone, 60g sun-dried tomatoes, finely chopped
2 tbsp fresh basil, finely chopped, 40g grated Parmesan
1 tbsp olive oil, 1 tsp garlic powder
Sea salt
Freshly cracked black pepper
For the Basil Cream Sauce
150ml double cream
2 tbsp grated Parmesan
1 tbsp chopped fresh basil
1 clove garlic, finely grated
Freshly cracked black pepper
For the Potatoes
500g baby potatoes, halved
1 tbsp olive oil
2 cloves garlic, finely sliced
1 tsp rosemary
Sea salt
Black pepper
To Serve
Tenderstem broccoli
Fresh basil leaves
Parmesan shavings
Optional but Dangerous
Crispy pancetta
Toasted pine nuts
Truffle oil
Balsamic glaze
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, garlic, rosemary, sea salt and black pepper.
Air fry for 18–22 minutes, shaking every 5–6 minutes until crisp and golden.
Meanwhile, mix together the mascarpone, chopped sun-dried tomatoes, fresh basil and half of the grated Parmesan.
Cut a deep pocket into each chicken breast without slicing all the way through.
Spoon the mascarpone mixture evenly into each pocket and press the chicken closed.
Brush the outside with olive oil, then season with garlic powder, sea salt and black pepper.
Sprinkle the remaining Parmesan over the chicken, pressing it lightly onto the surface.
Place the chicken into the air fryer basket.
Cook at 190°C for 18–20 minutes, turning halfway through, until the chicken reaches 75°C in the thickest part and the Parmesan has formed a light golden crust.
Allow the chicken to rest for 5 minutes.
While it rests, combine the double cream, Parmesan, basil, garlic and black pepper in a small heatproof dish and warm in the air fryer for 3–4 minutes, stirring once until smooth.
Slice the chicken to reveal the creamy filling and serve with the roasted garlic potatoes, Tenderstem broccoli and a generous spoonful of the warm basil cream sauce.