Stuffed Chicken Breasts
Need an easy dinner idea for the air fryer? What could be easier than a crisp air fryer stuffed chicken breasts with a cheesy, creamy, bacony filling? Not only is it easy to make, but you’ll love how everyone your family enjoys this dinnertime special!
Boneless skinless chicken breasts are stuffed with a cream cheese mixture of bacon, shredded cheese, and diced bell peppers. This chicken dinner is a winner, rolled in panko PLUS bread crumbs and air-fried to golden crispy perfection in the air fryer. It’s so quick to cook, so why not spend more time on your side dish, try something like this Cauliflower with Cheese Sauce casserole?
What You Need To Make This Stuffed Chicken Breast Recipe:
- boneless skinless chicken breasts
- cream cheese
- chopped bell pepper
- crispy bacon
- shredded cheddar cheese
- salt
- black pepper
- garlic powder
- onion powder
- corn starch
- panko, use seasoned or add 1 tsp Italian seasoning to the bread crumbs
- eggs
- sharp knife for splitting the breasts
- cutting board
- medium bowl
- small bowl
- meat thermometer
- spray bottle with olive oil or light olive oil
- tongs
How To Split Chicken For Stuffing
Lay your chicken breast on a clean cutting board. With a sharp knife, cut in the middle of the chicken breast. Don’t cut all the way through; just cut almost through it. You’re making a pocket, not two pieces of chicken breast.
How To Change Up This Recipe!
Use any cheese you like, or use a variety of cheese; what you like will taste great in this stuffed chicken recipe. Try adding a scoop of your favorite basil pesto to the filling mixture. You could try using chicken thighs if that’s all you have. Add a little grated parmesan cheese to the panko; it’s delicious!
Why Air Fry?
Another benefit of cooking with an air fryer is that it’s incredibly quick to heat up. It typically doesn’t heat up your kitchen like a large oven can. So you’re using less energy, AND keeping your house cooler means you save money. I like that too!
If You Have Leftovers
Store any leftovers in an airtight container. You can reheat them in the air fryer or the microwave. The fryer will help crisp up the panko again, so it’s our preferred reheating method.
Stuffed Chicken Breasts
Ingredients
- 4 oz cream cheese softened at room temperature
- 6 pieces bacon cooked well
- 1 bell pepper diced
- 1 cup cheddar cheese shredded
- 1 teaspoon salt divided
- 1 teaspoon pepper divided
- 1 teaspoon onion powder divided
- 1 teaspoon garlic powder divided
- 3 chicken boneless skinless breasts
- 1/2 cup cornstarch
- 1 cup panko crumbs
- 1 teaspoon Italian seasoning
- 2 eggs
Instructions
- preheat the air fryer to 350° for 5 minutes; when it indicates it’s done preheating, leave it shut while you finish prepping the chicken
- Add cream cheese, shredded cheese, half of the spices, diced peppers, and chopped bacon to a mixing bowl and fully incorporate. Set aside
- Cut along the side of the breast to form a pocket in the middle. Don’t cut from end to end, and don’t cut through as to butterfly the breast
- Fill the pocket of chicken with the cream cheese filling evenly distributed between the three breasts
- Set aside
- spray the heated basket of the air fryer with oil, not an aerosol but a hand pump oil spritzer
- In one bowl, mix the remaining spices with the cornstarch.
- In another bowl, beat the eggs into a wash.
- In a final bowl, add the panko and Italian seasoning and toss to combine.
- Dredge one breast in the cornstarch
- then roll it in the egg wash
- and finally, the panko, work gently to keep in the filling as you coat each breast
- Place the breast in an oil-sprayed air fryer basket, repeat with the remaining breasts, placing them in a single layer
- Then spray the top of the chicken lightly with oil, and place the filling pocket facing up, press down slightly to form a flat bottom
- Cook at 350° for 18 minutes or until the internal temperature of the chicken reaches 165° in the thickest part of the chicken
- Once cooked, remove and let rest for 5 minutes
One Comment