Stuffed Chicken Breasts Air Fry
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
Step 1 Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
Step 2 Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
Step 3 Preheat an air fryer to 400 degrees F (200 degrees C).
Step 4 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.
Step 5 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.
Step 6 Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
Step 7 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.
Step 8 Drizzle lime juice evenly on roll-ups before serving. 2 Servings