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4 Serves/Makes

Cooking Time: < 45 min

Air Fryer Hasselback Chicken

Ingredients

4 skinless chicken breasts

salt & freshly ground black pepper

Mediterranean:

230 g LANCEWOOD^® Medium Fat Spring Onion & Chives Cream Cheese

1 red pepper(s) , sliced

1 red onion , halved & sliced

2 baby marrow(s) , sliced at an angle

A few sprigs of thyme

1 garlic clove , crushed

45 ml olive oil for drizzling

juice of half a lemon

Jalapeño & chicken:

230 g LANCEWOOD^® Medium Fat Jalapeño & Chilli Cream Cheese

200 g LANCEWOOD^® Cheddar , thinly sliced

60 ml sweet chilli sauce

45 ml fresh coriander , chopped

Method

Slice the chicken breasts at 1 cm intervals, but do not cut right through.

Place the chicken breasts on parchment paper. Spread cream cheese in between each slice

Mediterranean:.
Stuff each slice alternating with red pepper, then onion and then baby marrow.

Sprinkle with thyme leaves, garlic and seasoning to taste. Drizzle with a bit of olive oil and freshly squeezed lemon juice.

Jalapeño & chilli:
Place a slice of cheese in between each slice. Spread sweet chilli sauce over each chicken breast.

Air fryer:
Carefully transfer parchment paper with chicken breasts into the basket of the air fryer.

Air fry at 180°C for 15 – 20 minutes or until chicken is cooked through.

Oven:
Preheat the oven to 180°C.

Place chicken breasts in an ovenproof baking dish. Bake for 30 - 40 minutes or until chicken is cooked through.

Serve with baby potatoes, couscous or pasta salad, green vegetables and salad.

HINTS & TIPS:
Air fryer cooking times are a guideline as temperatures may vary. Please adapt cooking time accordingly.

CONVERSION TOOL

Made with this Product(s)

Jalapeño & Chilli Cream Cheese

Spring Onion & Chives Cream Cheese

CONVERSION TOOL

Made with this Product(s)

Jalapeño & Chilli Cream Cheese

Spring Onion & Chives Cream Cheese

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