Preparation Time: 30 minutes

Cook Time: 20-25 minutes

Cut: Boneless chicken


4 large chicken breasts, skinless, boneless
4 ounces (125 grams) cream cheese, softened
1/2 cup (125 ml) Cheddar cheese, shredded
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) smoked paprika
1 fresh jalapeno, stem and seeds removed, finely diced
4 slices bacon (not thick cut)
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) pepper


Preheat air fryer to 390F.

In a bowl, combine softened cream cheese, Cheddar cheese, garlic powder, smoked paprika, and diced jalapenos. Divide mixture into four equal parts.

Slice a pocket into the thickest part of each chicken breast, being careful not to cut all the way through. Stuff each pocket with one quarter of the cream cheese mixture. Season the stuffed breasts with paprika, salt and pepper and wrap with 1 slice of bacon. Secure with toothpicks if necessary.

Place breasts in air fryer and cook for 18 minutes, turning once, or until internal temperature reaches 165F.