Directions

For the Mushroom and Spinach Filling

1. Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

2. Add the finely chopped mushrooms, red bell pepper, and green bell pepper. Saute for about 5-7 minutes or until the vegetables are tender, and all the liquid from the mushrooms has evaporated.

3. Stir in the chopped spinach and cook until it wilts. Season with salt and black pepper.

4. Remove the pan from the heat and stir in the grated Parmesan and mozzarella cheese. Mix until the cheese is melted and the filling is well combined. Allow the filling to cool.

For the Chicken Breast

1. Set your air fryer to 190°C for 20 minutes and press START. Your nutricook air fryer will preheat automatically.

2. Season the inside and outside of the chicken breasts with salt, black pepper, garlic powder, chili powder, and onion powder.

3. Spoon the cooled mushroom and spinach filling into the pocket you created in the chicken breasts.

4. Secure the opening with toothpicks.

5. Brush the outside of the chicken breasts with vegetable oil or olive oil.

6. Once the air fryer is preheated, place the stuffed chicken breasts in the air fryer basket

7. Once chicken is cooked through and the outside is golden brown and crispy, serve hot. Chef tip: the internal temperature of the chicken should reach 74°C.

8. Make sure to remove the toothpicks before serving.