Chicken Jalapeno Hasselback


  • 4 slices bacon, chopped
  • 1 package cream cheese
  • ¼ cup chopped pickled jalapeños
  • ½ cup shredded cheddar cheese
  • 2 chicken breast (can be boneless but ideally the whole breast bone-in and skinless, will be tastier)
  • Fresh Cilantro chopped
  • Salt and pepper
  • Fry bacon in its own fat, mix with cream cheese, jalapeño and cheddar cheese (set aside some cheese)
  • Make about 6 cuts in the top of the chicken, being careful not to go all the way through, and fill the slits with the bacon mixture.
  • On the Instant Vortex control panel, press Air Fry, set the time to 35 Minutes and the temperature to 390°F (200°C). Press Start.
  • Once Add Food appears on the display, add the breasts and close the tray.
  • Once Turn Food appears on the display, sprinkle remaining cheese on top.
  • Remove, sprinkle with fresh coriander and serve.
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