Ingredients:
- 2 oz. cream cheese, room temperature
- 2 oz. goat cheese, room temperature
- 2 cloves garlic, minced
- 1 tsp. finely grated lemon zest
- Kosher salt
- Freshly ground black pepper
- Olive oil cooking spray
- 5 oz. baby spinach
- 1 (15-oz.) can quartered artichoke hearts, well drained and roughly chopped
- 4 (6-oz.) skinless, boneless chicken breasts
- 1 1/2 tsp. chili powder
Directions:
- In a medium bowl, mix cream cheese, goat cheese, garlic, lemon zest, 1/4 teaspoon salt, and a few grinds of pepper.
- Lightly coat an air-fryer basket with cooking spray. Place spinach in basket. Cook at 400°, tossing halfway through, until spinach is wilted, about 4 minutes (some leaves may start to dry out; that’s okay). Add spinach and artichokes to cheese mixture and stir to combine.
- Using a sharp knife, make a pocket in each chicken breast, being careful not to cut all the way through. Stuff pockets with spinach mixture. Season outside of chicken with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange chicken in air-fryer basket. Cook at 350°, turning halfway through, until an instant-read thermometer inserted into thickest part registers 165°, 16 to 20 minutes.