Air Fryer Bacon Wrapped Chicken with Brie and Cranberry
Equipment
- Air Fryer, Meat Thermometer
Ingredients
2 medium boneless, skinless chicken breasts (180–220g each)
6 rashers thin streaky bacon
2 tbsp cranberry sauce
60 g Brie cheese, sliced
¼ tsp black pepper
1 pinch salt, optional
1 thick slice bread (approximately 50g), made into breadcrumbs
1 tbsp unsalted butter
½ small onion, finely diced
1 garlic clove, crushed
½ tsp dried sage
¼ tsp dried thyme
¼ tsp dried parsley
2–3 tbsp chicken stock, if needed
Salt and black pepper, to taste
Instructions
1. Prepare the Stuffing: Melt the butter in a frying pan. Cook the diced onion for 4–5 minutes until softened, then add the garlic for 30 seconds. Stir in the breadcrumbs, sage, thyme and parsley. Add a little chicken stock if needed, season and allow to cool.
2. Butterfly the Chicken: Carefully cut each chicken breast horizontally to open it like a book, without slicing all the way through. Alternatively, create a deep pocket.
3. Add the Filling: Spread 1 tablespoon of cranberry sauce inside each chicken breast. Divide the cooled sage stuffing between them and add approximately 30g of sliced Brie to each breast.
4. Close and Wrap: Fold the chicken over the filling. Wrap each breast tightly with 3 rashers of thin streaky bacon, tucking the ends underneath. Season lightly with black pepper.
5. Preheat: Preheat the air fryer to 190°C for approximately 3 minutes if recommended by the manufacturer.
6. Air Fry: Arrange the wrapped chicken breasts seam-side down in the air fryer basket, leaving space between them. Cook at 190°C for approximately 18–25 minutes, checking regularly. Reduce the temperature slightly if the bacon browns too quickly.
7. Check for Doneness: Use a meat thermometer to confirm that the thickest part of the chicken and the centre of the stuffing reach at least 75°C. Continue cooking if needed.
8. Rest and Serve: Rest the cooked chicken for 5 minutes, then slice into thick pieces. Serve with roast potatoes, honey-glazed carrots, Brussels sprouts and warm gravy.