Red Pesto Chicken Melt with Crispy Parmesan Potatoes

In this simple yet flavourful recipe by @sarahshealthykitchen, we guide you through the steps to create a mouth-watering dish that serves two. Stuffed with mozzarella and seasoned to perfection, the chicken is air-fried to crispy perfection.

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Serves 2

You Will Need:

• 2 chicken breasts
• 2 tsp red pesto
• 4 slices mozzarella
• 1 tbsp paprika
• Pinch of sea salt
• 350g baby potatoes, halved
• 1 tbsp olive oil
• 50g parmesan, grated
• Pinch of sea salt
• 1 tsp garlic granules
• 1 tsp dried parsley
• Veg, to serve

Step By Step

1. Add the potatoes to a bowl with the olive oil, garlic, parsley and sea salt. Stir to combine and set aside.
2. Slice the side of chicken breast to make a pocket, spread a tsp of pesto and add two slices of mozzarella. Dust all over with paprika and a pinch of sea salt.
3. Place the chicken into one of the air fryer baskets. In other air fryer basket either use the base of the air fryer or add a sheet of grease proof paper onto the tray. Sprinkle with the grated parmesan, then pace each potato skin side up, pressed into the parmesan.
4. Hit the DUAL COOK function and set the air fryer to 200°c for 20 minutes.
5. Serve the pesto chicken melt with the crispy parmesan potatoes and some fresh veg.