Preheat the air fryer to 190°C and cook the 6 pigs in blankets for 7 minutes, or half of their package cooking time.

Butterfly the 250 g chicken breast on a cutting board, then slice it through to create thinner chicken pieces.

Season the chicken breast with 1 tsp garlic granules, 1 tsp onion granules, 1 tsp dried sage, salt, and black pepper.

Spray a frying pan with cooking oil spray and heat it over medium-high heat.

Fry the seasoned chicken breast for 3 minutes on each side, until cooked through and the thickest part reaches 75°C.

Transfer the cooked chicken breast to the cutting board and slice it into strips.

Preheat the oven to 200°C conventional or 180°C fan and line a baking tray with parchment paper.

Slice the garlic bread baguette lengthwise through the middle, leaving one side attached to form a hinge.

Stuff the garlic bread baguette with the sliced chicken breast, then add the partially cooked pigs in blankets with their less-cooked sides facing upward.

Place the stuffed baguette on the lined baking tray and bake for 10 minutes until the bread is hot and crisp and the pigs in blankets are fully cooked.

Drizzle the baked stuffed baguette with 100 g chicken gravy and serve immediately.