Air Fryer Chicken Thighs Stuffed with Pesto
These Air Fryer Chicken Thighs Stuffed with Pesto are simple for an every day dinner, or make an excellent dinner party dish
Calories per serving: 319kcal
Ingredients
- 6 (6) Chicken thighs
Basil Pine Nut Pesto
~~ Breading ~~
- 1 cup (125 g) *flour
- 1 teaspoon (1 teaspoon) basil, dried
- 1 teaspoon (1 teaspoon) paprika
- 2 (2) eggs
- 1 cup (60 g) Panko bread crumbs
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) black pepper, freshly ground
Instructions
- Mise en Place
- Trim the thighs if necessary. Do not remove the skin.
- Peel back the skin on each thigh. Do not remove the skin completely. Put a generous portion of pesto on the chicken flesh, and cover it with the skin.
Make the Breading
- Mix the flour, paprika, basil, salt, and pepper in a breading tray.
- Put two eggs in another breading tray.
- Put the bread crumbs in a third breading tray.
- Dip each thigh into the flour mixture mixture. Shake to remove excess. Dip the flour covered thighs in the egg to cover them then roll them in the bread crumbs.
- Put them on a rack over a sheet pan in the refrigerator. Let them sit, uncovered, for 30-90 minutes.
- Put the thighs on a rack for the air fryer.
- Roast at 385℉ / 196℃
- Check the thighs at the 22-minute mark. If they have reached 165℉ / 73℃, you can remove them.
- Roast until they have reached 165℉ / 73℃ on an instant-read thermometer.
- Garnish with Italian parsley and fresh basil leaves.
- Serve the thighs with broccoli and pasta mixed with a little pesto.
Notes
Note that nutritional value may be different depending on the size of the thighs.
Scan for full nutrition info and step-by-step photos.
