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AIR FRYER RANCH-STUFFED OLIVES

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Mix cream cheese and ranch powder in a bowl until evenly combined. Spoon mixture into a resealable plastic bag. Snip off a small corner with scissors and pipe cheese mixture into olives.
• Place flour in a bowl. Place egg in a separate bowl and bread crumbs in a third bowl. Coat olives first in flour, then in egg, back in flour, back in egg, and finally in bread crumbs. Place olives in the basket of the air fryer and spray the tops with cooking spray.
• Cook in the preheated air fryer for 8 minutes; shaking halfway through cook time.

AIR FRYER STUFFED PEPPERS

Steps:

• Warm up a medium sized skillet with the ground beef and cook until well done.
• Drain the beef and return to the pan.
• Add in the olive oil, green onion, parsley, sage, and salt. Mix this well.
• Add in the cooked rice and marinara, mix well.
• Cut the top off of each pepper and clean the seeds out.
• Scoop the mixture into each of the peppers and place in the basket of the air fryer. (I did 4 the first round, 2 the second to make them fit.)
• Cook for 10 minutes at 355*, carefully open and add cheese.
• Cook for an additional 5 minutes or until peppers are slightly soft and cheese is melted.
• Serve.

AIR FRYER CHICKEN CORDON BLEU

Steps:

• Set 1 chicken breast on a cutting board. Hold a sharp knife parallel to the cutting board and along one long side of the breast; cut chicken breast almost in half, leaving breast attached at one side. Open breast so it lies flat like a book and cover with plastic wrap. Lightly pound with the flat side of a meat mallet to 1/4-inch thickness. Repeat with remaining chicken breast.
• Season each chicken breast with salt and pepper. Spread Dijon mustard on top. Place 1 slice of cheese on each breast. Top each with 2 slices of ham and 1 slice of cheese. Roll each breast up and secure with a toothpick.
• Place flour in a shallow bowl. Place egg in a second bowl. Mix panko bread crumbs and grated Parmesan in a third bowl.
• Preheat an air fryer to 350 degrees F (175 degrees C).
• Dip chicken first in flour, followed by egg, and finally roll in the bread crumb mixture. Spray chicken rolls with nonstick spray and let sit for 5 minutes while the air fryer preheats.
• Place chicken in the basket of the preheated air fryer and cook for 10 minutes. Spray any chalky spots with nonstick spray again. Cook until chicken is no longer pink in the center, 8 minutes more.

BACON-WRAPPED STUFFED CHICKEN BREASTS IN THE AIR FRYER

Steps:

• Preheat the air fryer to 350 degrees F (175 degrees C) if recommended by manufacturer.
• Pat chicken pieces dry with paper towels. Use a sharp knife slice horizontally through the middle, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
• Season both sides with lemon-pepper seasoning. Place 1 slice of cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of the cheese. Roll the 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).

STUFFED AIR FRYER CHICKEN PARMESAN RECIPE

Steps:

• Preheat air fryer to 360 for 5 minutes.
• Use a sharp knife to cut a deep slit into each chicken breast lengthwise. Stuff each pocket with one slice of cheese (cut in half) and whole fresh basil leaves. Use toothpicks to secure the open edges closed.
• In a shallow bowl, add bread crumbs, Italian seasoning, garlic powder, Parmesan cheese, salt and pepper. Mix well. In a separate shallow bowl add flour. In a third shallow bowl, add 2 eggs and beat well.
• Dredge the chicken into the flour, followed by the egg and finally the panko bread crumb mixture. Make sure to evenly coat both sides. Place chicken into air fryer basket.
• Cook chicken at 360 degrees for 20 minutes. When cooking cycle is complete, top each breast with sauce and one slice of cheese (you may need to cut in half). Continue to cook for 1 additional minute until cheese is melted.
• Remove and sprinkle with fresh chopped basil before serving.

AIR FRYER STUFFED CHICKEN BREASTS

Steps:

• Heat olive oil in a small skillet over medium heat until hot. Add onion; cook and stir until softened, about 3 minutes. Add red bell pepper and mushrooms, and cook, stirring occasionally, for an additional 3 minutes. Remove skillet from heat and stir in chopped spinach and garlic. Continue stirring until the spinach is slightly wilted. Season with Italian seasoning, salt, and pepper and allow to cool for 10 minutes.
• Stir in feta cheese crumbles, breaking up any large pieces.
• Pat chicken pieces dry and place on a secure cutting board. Cut a 'pocket' into each breast by inserting a knife in the thickest part of the breast and slicing parallel to the cutting board, leaving about 1 inch at each tip. Be careful not cut all the way through the thinnest edge of the breast.
• Preheat the air fryer to 370 degrees F (190 degrees C) if preheating is recommended by the manufacturer.
• Separate prosciutto slices and place on a clean prep surface. Place 2 tablespoons of vegetable-feta mixture on top and roll around the filling, creating an oblong bundle. Tuck 1 prosciutto-wrapped bundle into each sliced chicken breast, and close the opening with toothpicks.
• Combine Parmesan cheese, breadcrumbs, parsley, salt, and pepper on a plate. Dip each stuffed chicken breast into beaten egg, then dredge in breadcrumb mixture. Spray with avocado oil spray.
• Transfer to the air fryer basket and cook until browned, about 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).