Feta Stuffed Hasselback Chicken


• 4 skinless, boneless chicken breasts (175g each)
• ¼ cup (60 mL) Krinos ®Olive Oil
• 1 lemon, zest and juice
• 1 tsp (5 mL) kosher salt
• 1 tsp (5 mL) cracked black pepper
• 1 pkg (200 g) Krinos® Organic Cow Feta cheese

Fresh Herb Butter:
• ¼ cup (60 mL) salted butter, softened
• ¼ cup (60 mL) fresh lemon juice
• 1 tbsp (15 mL) chopped fresh basil
• 1 tbsp (15 mL) chopped fresh parsley
• 1 tbsp (15 mL) chopped fresh chives
• ½ tsp (2 mL) each salt and pepper


Place chicken in a zip-top bag, add oil, lemon zest and juice, salt and pepper. Seal and refrigerate until ready to cook, but no longer than 2 hours.

Cut feta block in half lengthwise and then each into six slices widthwise.

Fresh Herb Butter: In a small bowl, combine butter, lemon zest and juice, basil, parsley, chives, salt and pepper; mix well.

Remove chicken breasts from bag and discard marinade. Cut 3 slits about 1-inch (2.5 cm) apart widthwise on the top of each chicken breast being careful not to cut right through.

Place a tsp (5 mL) of herb butter and 1 slice of feta cheese into each slit.

Set air fryer to 350°F (180°C) and cook for 20 minutes or until chicken reaches an internal temperature of 165°F (74°C). If you have a chicken setting on your air fryer, use that.