In a bowl, combine the minced chicken breast with salt, smoked paprika, red pepper flakes, garlic powder, flour, and meat seasoning. Mix well until everything is evenly incorporated.
Place the seasoned chicken mixture onto a sheet of parchment paper. Using a fork, spread and flatten it into an even rectangular shape.
Spread the tomato or arrabbiata sauce over the center of the chicken patty. Top with grated sulguni cheese and sliced tomatoes.
Using the parchment paper to assist you, fold one half of the chicken patty over the filling to create a pocket. Press the edges to seal the cheese and tomatoes inside.
Mix the breadcrumbs with the mixed seasonings. Coat the top of the chicken pocket evenly with the breadcrumb mixture.
Carefully transfer the chicken pocket (still on the parchment paper) to the air fryer. Cook at 170°C (340°F) for 20 minutes total. After 10 minutes, flip the chicken pocket, coat the other side with the remaining breadcrumb mixture, and continue cooking for the final 10 minutes until golden brown.
Cook it hands-free.
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