– Cream cheese – Bacon – Bell peppers – Shredded cheese – Salt
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.
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.
Dredge the breast to fully coat through the cornstarch, then egg washes, and finally the panko. Keep in the filling as you coat each breast.
Place the breast in an oil-sprayed air fryer basket. Then spray the top of the breast with oil. Filling pocket facing up. Press down slightly to form a flat bottom.
Cook at 350° for 18 minutes or until fully cooked. Once cooked, remove and let rest for 5 minutes.