Air Fryer Cheese-Stuffed Chicken Breasts with Spicy Yogurt Sauce
Chicken breasts sliced and stuffed with light American cheese, breaded (flour-egg-breadcrumbs), then air fried until crisp. Served with a tangy, spicy Greek yogurt sauce flavored with Worcestershire, mustard, and sriracha.
- 1
Pat the chicken breasts dry. Slice each breast horizontally to create a pocket (do not cut all the way through).
- 2
Stuff each chicken breast with 2 slices of light American cheese, folding as needed so the cheese stays inside.
- 3
Set up a breading station with three shallow bowls: flour in the first, beaten egg in the second, and breadcrumbs in the third.
- 4
Dredge each stuffed chicken breast in flour, shaking off excess, then dip in egg, then press into breadcrumbs to coat well. Lightly press the coating on so it adheres.
- 5
Lightly spray the outside of the breaded chicken with cooking spray.
- 6
Preheat the air fryer to 375°F (190°C) for about 3 minutes.
- 7
Air fry the chicken at 375°F (190°C) for 10 minutes. Flip, spray lightly again if desired, then air fry 6–10 minutes more until the coating is browned and the chicken reaches 165°F (74°C) in the thickest part.
- 8
Rest the chicken for 3–5 minutes before slicing to reduce cheese leakage.
- 9
Mix Greek yogurt, Worcestershire sauce, mustard, and sriracha in a small bowl until smooth. Serve alongside or spoon over the chicken.
