4 boneless skinless chicken breast halves (6 ounces each)
1 small onion, halved and thinly sliced
1/2 medium green pepper, thinly sliced
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
4 ounces cheddar cheese, cut into 4 slices
Optional: Salsa, sour cream, minced fresh cilantro, jalapeno slices and guacamole
1. Preheat air fryer to 375°. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with onion and green pepper. In a small bowl, combine olive oil and seasonings; rub over chicken.
2. In batches, place chicken on greased tray in air-fryer basket. Cook 6 minutes. Top chicken with cheese slices; secure with toothpicks. Cook until a thermometer inserted in chicken reads at least 165°, 6 to 8 minutes longer. Discard toothpicks. If desired, serve with toppings of your choice.
Prize Winning Recipe
I had all the ingredients for fajitas, but instead of heating up my big oven I decided to try out the air fryer. Since mine is a small one, I wanted to get as much filling as I could in each stuffed chicken breast. This worked nicely by cutting slits in the breasts and then filling them.
TOTAL TIME: Prep: 20 min. Cook: 15 min./batch
YIELD: 4 servings.
1 chicken breast half: 347 calories, 17g fat (7g saturated fat), 126mg cholesterol, 628mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 42g protein.