Ingredients
Chicken
| Chicken breasts |
2
|
| Olive oil |
2 tbsp
|
| Honey |
1 tbsp
|
| Paprika |
1 tsp
|
| Chili powder |
1 tsp
|
| Black pepper |
1 tsp
|
| Salt |
1 tsp
|
| Cumin |
1/2 tsp
|
| Onion powder |
1/2 tsp
|
Eggs
| Eggs |
4
|
| Milk |
1 tbsp
|
| Butter |
1 tbsp
|
| Garlic cloves, minced |
3
|
| Chopped bell peppers |
1/2 cup
|
| Shredded mozzarella cheese |
1/2 cup
|
| Chopped parsley, for garnish |
Directions
Chicken
- CUT each chicken breast butterfly style to create a pocket for the stuffing.
- MARINATE chicken with olive oil, honey, and spices. RUB and COAT evenly, then SET ASIDE in the fridge.
Eggs
- CRACK eggs into a bowl and WHISK with the milk.
- HEAT a pan on medium-low heat, TOSS in the butter, and ALLOW it to melt. Then POUR in the eggs.
- USE a spatula and SCRAMBLE the eggs in circular motions until soft scrambled.
- TOSS in the garlic and bell peppers and give it a quick mix.
- STUFF the chicken pockets with the scrambled egg mixture and ADD mozzarella cheese on top.
- ENCLOSE the chicken pockets with a toothpick and PLACE in the air fryer to cook at 350°F for 15 minutes.
- REMOVE from oven and LET COOL completely before removing from baking pan. GARNISH with parsley and ENJOY!