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