Chicken Breast with Mushrooms and Cream Cheese

Name: Chicken Breast with Mushrooms and Cream Cheese
Total time: 30 min
Yield: 4
Ingredients: 600 g Chicken breast; 250 g Champignon mushrooms; 200 g Cream cheese; 30 g Green onion; 2 pcs Tomato; 1 tbsp Olive oil; 1 tsp Paprika; 1 tsp Garlic powder; 1 tsp Dried oregano; 1 tsp Salt; 0.5 tsp Ground black pepper

30 min

Thin cutlets of chicken breast under a blanket of mushrooms mixed with cream cheese and spring onion, topped with tomato rounds. Seventeen minutes in the air fryer and the meat stays juicy under a creamy crust.

Ingredients

4 servings

Chicken breast(sliced into thin cutlets)600 g

Champignon mushrooms(finely chopped)250 g

Cream cheese200 g

Green onion(chopped)30 g

Tomato(sliced into rounds)2 pcs

Olive oil1 tbsp

Paprika1 tsp

Garlic powder1 tsp

Dried oregano1 tsp

Salt1 tsp

Ground black pepper0.5 tsp

Instructions

Lay the chicken cutlets in the air fryer basket in a single layer.

Season with salt, pepper, garlic powder, oregano and paprika, then drizzle with olive oil.

Finely chop the mushrooms, chop the spring onion and mix both into the cream cheese.

Spread the mushroom mixture evenly over the chicken.

Lay tomato rounds on top.

Cook at 180 °C (356 °F) for 17 minutes.

💡Tip

Slice across the grain

A thin cutlet heats through in those 17 minutes and is not left raw in the middle.

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