Air-Fryer Chicken, Bacon & Creamed Corn Roll-Ups

Chicken stuffed with creamed corn, wrapped in bacon — that's the kind of recipe combination that sounds slightly mad on paper and turns out, in practice, to be one of the better weeknight dinners you'll make. The creamed corn (Australian tinned creamed corn, which most international supermarkets carry) provides the moisture and binding that keeps the chicken from drying out. The cheese melts down through the corn. The bacon wraps the whole package and provides salt, fat, and visual drama when sliced.

The technique requires butterflying the chicken (a horizontal cut that opens the breast like a book), filling it, rolling, and wrapping in bacon. The bacon does double duty — securing the roll and providing its own crust. No toothpicks needed if the bacon overlap holds.

Air-fry at 400°F for 18–22 minutes, until the bacon is deeply crisp and the chicken reads 165°F internally. Rest, slice across, plate with relish or chutney.

The photo shows two chicken parcels on a ceramic plate: one whole showing the bacon-wrapped exterior, one sliced open to reveal the creamy yellow corn-and-cheese filling. A small jar of red tomato chutney sits behind. The kind of dish that looks fancier than the effort required.