Air Fryer Cheesy Chicken with Bacon - British Main

Ingredients

Main

  • 1 piece Chicken breast (boneless, skinless, around 150g; cut a pocket 5cm deep)
    Alternative: firm tofu
  • 20 g garlic and herb cream cheese
    Alternative: light cream cheese
  • 2 slice streaky bacon (rindless, preferably dry-cured; wrap around chicken)
    Alternative: turkey bacon
  • 150 g new potatoes (small, quartered)
  • 2 tsp Sunflower oil (plus extra for greasing foil)
  • 0.25 tsp dried thyme (or use dried rosemary)
    Alternative: dried rosemary
  • 0.25 tsp Sea salt (to taste)
  • 0.25 tsp Black pepper (freshly ground, to taste)

To serve

  • 1 piece mixed salad leaves (to serve, optional)

Instructions

  1. On a board, cut a pocket about 5cm/2in deep into the thickest part of the chicken breast without cutting through.

  2. Push the cream cheese into the pocket and press to close. Wrap the bacon around the chicken, covering the opening. Place on a small sheet of lightly oiled foil and fold up the sides to catch juices.

  3. If needed, preheat the air fryer to 200°C.

  4. Toss the quartered new potatoes with sunflower oil, dried thyme (or rosemary), a pinch of salt and plenty of black pepper.

  5. Place potatoes in a single layer on one side of the crisper plate (do not overcrowd). Put the bacon-wrapped chicken in its foil on the other side. Cook at 190°C for 7 minutes.

  6. Turn the chicken and potatoes and cook a further 6-7 minutes at 190°C, until the chicken is cooked through and the potatoes are tender, crisp and golden.

  7. Open the drawer slightly to release steam and rest the chicken for 5 minutes. Serve with the roast new potatoes and a mixed salad, drizzling over any resting juices.

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