Air Fryer Butterflied Stuffed Chicken Breast

Ingredients

2 large boneless skinless chicken breasts
1 c frozen broccoli florets, thawed
1 c shredded cheddar cheese (or pepper jack cheese)
salt, to taste
pepper, to taste
garlic powder, to taste
McCormick’s Chicken seasoning, to taste
a little flour, for coating the chicken breasts
olive oil cooking spray
ranch dressing for drizzling
about 10 toothpicks for skewering the chicken closed

Directions

Using a very sharp knife, butterfly the chicken breasts by starting to cut at one side but don’t cut the entire way through. Open the butterflied chicken (like a book).

Sprinkle a little salt, pepper, garlic powder, and Montreal Steak seasoning on both sides of the butterflied chicken, but don’t overdo it.

On the right half, put a layer of the shredded cheese. On top of the cheese, put a layer of the broccoli florets, laying them tightly together, side by side. On top of the broccoli florets, put a light layer of the shredded cheese.

Carefully lift the left side of the butterflied chicken and cover the right side with the left side (as though you were closing a book.)

Using 5 or 6 toothpicks, “skewer” the chicken breasts through the upper layer of chicken down through the lower layer of chicken, all around the edges, to close them nice and tight.

Lightly season (to taste) the top of each chicken bundle with a little more salt, pepper, garlic powder, and Montreal Steak seasoning.

Roll each bundle of chicken, both top and bottom in a little flour, just enough to coat it. Then spray each side with olive oil cooking spray.

Place the chicken bundles inside the air fryer basket. Set the temperature to 356 (or as close to that as yours allows) and set it for 25 minutes. Press “start.” At the halfway point, open the air fryer and turn the bundles over to the other side and resume cooking.