Poblano Corn Casserole
This light and fluffy poblano corn casserole has sweet corn and mildly spicy pepper in every bite. Self-rising cornmeal gives it texture and lift, while the cheese and cream cheese make it rich and creamy.
Read MoreBacon Wrapped Stuffed Chicken Breasts in the Air Fryer
Drescription
Easy bacon-wrapped chicken in the air fryer. Amp up the flavor of your boneless, skinless chicken breast with this recipe! The breasts are butterflied, which you can either do yourself or ask your butcher to do it for you. You can then stuff them with cheese and asparagus, wrap them up in a bacon blanket, and air-fry. While they cook, toss a green salad, add a veggie or potato, and some bread, and you'll be enjoying your dinner in no time.
Ingredients
- 3 skinless, boneless chicken breasts
- 1 teaspoon lemon-pepper seasoning, or to taste
- 3 slices monterey jack cheese
- 6 spears fresh asparagus
- 9 slices bacon
- 12 wooden toothpicks
Directions
- Preheat the air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
- Pat chicken pieces dry with paper towels. To butterfly, slice breasts horizontally through the middle using a sharp knife, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the two sides and spread them out like an open book.
- Season both sides with lemon-pepper seasoning. Place 1 slice cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of cheese. Roll chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps.
- Place each bacon-wrapped breast in the air fryer basket and air-fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).
