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Bacon-Wrapped Stuffed Chicken Breasts in the Air Fryer

Easy bacon-wrapped chicken in the air fryer. Amp up the flavor of your boneless, skinless chicken breast with this recipe! The breasts are butterflied, which you can either do yourself or ask your butcher to do it for you. You can then stuff them with cheese and asparagus, wrap them up in a bacon blanket, and air-fry. While they cook, toss a green salad, add a veggie or potato, and some bread, and you'll be enjoying your dinner in no time.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 3 people
Calories 965.8 kcal

Equipment

  • 1 Air Fryer
  • 1 Sharp Knife For butterflying chicken breasts
  • 1 Instant-Read Thermometer For ensuring internal temperature reaches 165°F (74°C)
  • 1 Paper Towels For patting chicken dry
  • 12 Wooden Toothpicks To secure bacon

Ingredients
  

Main

  • 3 skinless boneless chicken breasts
  • 1 teaspoon lemon-pepper seasoning or to taste
  • 3 slices Monterey Jack cheese
  • 6 spears fresh asparagus
  • 9 slices bacon
  • 12 wooden toothpicks

Instructions
 

  • Preheat the air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
  • Pat chicken pieces dry with paper towels. To butterfly, slice breasts horizontally through the middle using a sharp knife, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the two sides and spread them out like an open book.
  • Season both sides with lemon-pepper seasoning. Place 1 slice cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of cheese. Roll chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps.
  • Place each bacon-wrapped breast in the air fryer basket and air-fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).

Notes

When butterflying chicken, ensure you slice almost all the way through to create a large, even surface for stuffing without tearing. Patting the chicken thoroughly dry is crucial for the lemon-pepper seasoning to adhere properly and for the bacon to crisp evenly. Secure the bacon tightly around the chicken with toothpicks to prevent it from unraveling during cooking, ensuring a uniform wrap and consistent crispness. While the recipe suggests Monterey Jack and asparagus, feel free to experiment with other cheeses like provolone or mozzarella, and vegetables such as spinach or bell peppers for varied flavor profiles. Always use an instant-read thermometer to confirm the chicken reaches a safe internal temperature of 165°F (74°C).