You’ll Need
For the Chicken
4 large chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic granules
1 tsp onion granules
1 tsp sea salt
½ tsp black pepper
Jalapeño Popper Filling
180g full-fat cream cheese
100g grated mature cheddar
2 fresh jalapeños, finely diced
4 rashers smoked streaky bacon, cooked and chopped
2 garlic cloves, finely grated
1 tbsp chopped chives
Topping
50g grated mature cheddar
20g grated mozzarella
Optional but Dangerous
Ranch dressing
Spring onions
Crispy bacon bits
Hot sauce
Potato wedges
Method
Preheat your air fryer to 190°C.
In a bowl, combine the cream cheese, grated cheddar, jalapeños, chopped bacon, garlic and chives until well mixed.
Carefully cut a deep pocket into the side of each chicken breast without slicing all the way through.
Spoon the filling evenly into each pocket and press the chicken closed.
Rub the outside of each chicken breast with the olive oil.
Season with the smoked paprika, garlic granules, onion granules, salt and black pepper.
Place the stuffed chicken breasts into the air fryer basket, leaving space between each one.
Air fry at 190°C for 18–22 minutes, turning once halfway through, until the chicken is almost cooked.
Sprinkle the cheddar and mozzarella over the top of each breast.
Return to the air fryer for 2–3 minutes, until the cheese is melted, bubbling and lightly golden.
Leave to rest for 3 minutes before serving so the filling settles slightly.
Serve with crispy potato wedges, salad or roasted vegetables.