Vortex Stuffed Chicken Breast - Done Two Ways

This easy stuffed chicken breast, done two ways, will become a new family favorite! And with a side of Vortex air fried sweet potato chips, the perfect weeknight meal.

Stuffed chicken breast with mushroom & parmesan
 
Ingredients
4 Chicken breasts
2 Tbsp butter
1 onion, chopped
1 clove garlic, crushed
1 tsp Fresh thyme
1pun mushrooms, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp olive oil
Salt & pepper
Paprika
4 Tbsp grated parmesan
 
Method
·         Cut each a pocket down the length of each chicken breast. 
·         Marinate the chicken breast in the olive oil, paprika, salt & pepper. 
·         Saute the onion and garlic in the butter until soft and add the mushrooms and thyme. 
·         Season the mixture. 
·         Remove from heat and add the fresh parsley. 
·         Fill each pocket with the mushroom mixture and top the mushroom mixture with parmesan. 
·         Place the chicken in the Vortex basket and set to bake at 180C for 13 mins. 
·         Serve with fresh garden salad and sweet potato wedges.

Stuffed chicken breast with spinach & feta
 
Ingredients
4 chicken breast
1 red onion chopped
1 clove garlic
2 cup chopped baby spinach
Salt & pepper
Paprika
2 Tbsp Olive oil
½ cup feta crumbled
 
Method
·         Cut each a pocket down the length of each chicken breast. 
·         Marinate the chicken breast in the 1 Tbsp olive oil, paprika, salt & pepper.
·         Saute the onion and garlic in the remaining olive oil until soft. 
·         Add the spinach and toss until wilted season with salt & pepper. 
·         Remove from the heat and add the feta. 
·         Fill each pocket with the spinach mixture. 
·         Place the chicken in the Vortex basket and set to bake at 180C for 13 mins. 
Serve with fresh garden salad and sweet potato wedges.