Mexican-Style Air Fryer Stuffed Chicken Breasts recipe
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Ingredients
- 4 extra-long toothpicks 4 teaspoons chili powder, divided 4 teaspoons ground cumin, divided 1 skinless, boneless chicken breast 2 teaspoons chipotle flakes 2 teaspoons Mexican oregano salt and ground black pepper to taste ½ red bell pepper, sliced into thin strips ½ onion, sliced into thin strips 1 fresh jalapeno pepper, sliced into thin strips 2 teaspoons corn oil ½ lime, juiced
Nutrition Info
- 185.3 caloriescarbohydrate: 15.2 gcholesterol: 32.3 mgfat: 8.5 gfiber: 5.4 gprotein: 14.8 gsaturatedFat: 1.3 gservingSize: -sodium: 170.8 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Mexican-Style Air Fryer Stuffed Chicken Breasts
Directions
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Place toothpicks in a small bowl and cover with water, let them soak to keep them from burning while cooking.
Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
Preheat an air fryer to 400 degrees F (200 degrees C).
Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
Drizzle lime juice evenly on roll-ups before serving.