Add cream cheese, shredded cheese, half the spices, diced peppers, and chopped bacon to a mixing bowl and fully incorporate. Set aside.
Cut along the side of the breast to form a pocket in the middle. Don't cut all the way through like you would when butterflying, just a slit in the middle.
Fill the pocket of the chicken with the cream cheese filling, evenly distributing between the 3 breasts.
In a bowl, mix the remaining spices with the cornstarch.
In another bowl, beat the eggs into a wash.
In a final bowl, add the panko.
Dredge the breast to fully coat through the cornstarch, then egg wash, and finally the panko. Keep the filling in as you coat each breast.
Place the breast in an oil-sprayed air fryer basket with the filling pocket facing up. Press down slightly to form a flat bottom. Then spray the top of each breast with oil.
Cook at 350°F for 18 minutes or until fully cooked with an internal temperature of 165°F.
Once cooked, remove and let rest for 5 minutes.
Enjoy!
Notes
Use regular breadcrumbs if you don't have panko breadcrumbs.
Real bacon bits can be substituted for the strips of bacon.
Cooked spinach would also be a great addition to the filling!