Chicken Pesto Croissants
Warm flaky croissants filled with leftover roast chicken, basil pesto and melted cheese. A quick air fryer recipe that turns a few simple ingredients into an easy lunch or savoury snack.
Equipment
- Knife
Ingredients
- 2 croissants
- 100 g leftover roast chicken shredded
- 1½ tablespoons pesto
- ½ cup tasty cheese grated
- 2 rashers streaky bacon
- Baby rocket to serve
- Sea salt flakes and freshly ground black pepper to season
Instructions
- Preheat the air fryer to 170°C.
- Place the croissants in the air fryer basket and cook for 3 to 5 minutes, until warmed through.
- Meanwhile, cook the streaky bacon until crisp, then roughly chop it.
- Cut the warm croissants lengthways without slicing completely through.
- Spread the pesto inside each croissant.
- Divide the shredded chicken, grated cheese and crispy bacon between the croissants.
- Season lightly with sea salt flakes and freshly ground black pepper.
- Return the filled croissants to the air fryer briefly, until the cheese has melted.
- Add baby rocket and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the croissants immediately while the pastry is warm and flaky and the cheese is melted. Baby rocket adds freshness and makes them particularly suitable for Lunch.Recipe Notes
This recipe is an easy way to use leftover roast chicken. Shred the chicken fairly finely so it distributes evenly through the croissants and warms quickly.Cooking Advice
Watch the croissants carefully in the air fryer because the pastry can brown quickly. They only need enough time to warm through and become lightly crisp before filling.Variations
The bacon is optional but adds a crisp, salty contrast to the chicken, pesto and cheese. Baby rocket can be added after heating so the leaves remain fresh.Wine Advice
A fresh white wine pairs nicely with the chicken, pesto and buttery croissant. Choose a suitable wine from René's Wijnbeleving.Nutrition values
Serving: 245 g | Calories: 610 kcal | koolhydraten: 32 g | Eiwitten: 36 g | Vet: 38 g | Verzadigd vet: 17 g | Natrium: 1180 mg | Suiker: 6 g