Clean the jalapeno peppers and dice small. Make sure to remove the seeds and the whitish membrane to which the seeds are attached if you want less kick.
3 jalapeno peppers
Add diced jalapeno, cream cheese, shredded cheddar, chopped bacon, and spices to a large bowl and mix together. Set aside.
8 ounces cream cheese, softened, ½ cup shredded cheddar, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, 4 cooked bacon slices, chopped
Slice the chicken breasts along the side of each breast to form a pocket in the middle. Don’t cut from end to end and don’t cut through so much as to butterfly the breast. Fill each chicken pocket with a portion of the cream cheese filling.
4 chicken breasts
Season each breast with additional salt and pepper (if desired). Add the bread crumbs to a shallow dish, place each breast on top of the crumbs and flip to fully coat the breast.
1 cup seasoned bread crumbs
Lightly spray the air fryer basket with cooking spray. Spray the top of the chicken with oil, the place the chicken in the air fryer basket with the pocket facing up. Press down slightly to form a flat bottom
Cook at 350 degrees F for 18 minutes or until fully cooked. Then remove and let rest for 5 minutes.
Video
Notes
Oven directions: Prepare as directed, then bake in the oven at 450 degrees F for about 20-25 minutes.
Substitute Panko breadcrumbs for an even crispier results.
Leave in the jalapeno peppers' white membranes and/or the seeds for a spicier result.
Add another layer of flavor by squeezing some lime juice over the chicken when serving.
Garnish with some fresh or jarred jalapeno slices, if desired.