- 4 boneless skinless chicken breasts 5-6 ounces each
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon each salt & pepper
- 3 ounces cream cheese softened
- 2 ounces feta cheese crumbled
- 1 clove garlic minced
- 1 ½ cups fresh spinach finely chopped
- 3 tablespoons red bell pepper finely diced, or tomato
- ¼ teaspoon dried oregano
Mix all filling ingredients in a bowl.
Place chicken on a cutting board and butterfly each chicken breast ¾ of the way through, do not cut all of the way through.
Divide filling over the chicken breasts and secure with a toothpick.
Preheat the air fryer to 360°F.
Rub the outside of the chicken with olive oil and season with paprika, garlic powder, salt & pepper.
Place in a single layer in the air fryer and cook 18-22 minutes or until the chicken reaches 165°F with an instant-read thermometer.
I do not add additional salt to the filling as I find the feta to be salty enough. Once mixed, you can taste the filling and add salt and pepper to taste.
This recipe is for 5-6 oz chicken breasts.If your chicken is larger or smaller cooking time will need to be adjusted. Appliances can vary, check the chicken with a thermometer early.
Do not cut the chicken breasts all of the way through. Seal with a toothpick and ensure you remove all of the toothpicks before serving.
Store leftovers in the fridge in an airtight container for up to 2 days. Reheat in the air fryer until heated through.
No Air Fryer? No Problem! These stuffed chicken breasts can be baked in the oven at 375°F for 32-37 minutes or until they reach 165°F.