Make breading. Combine bread crumbs and spices in a shallow bowl or plate. Note: You can reserve ⅛ teaspoon of each spice and season the inside of chicken breast before adding the broccoli filling.
Make broccoli cheese filling. Combine softened cream cheese, mozzarella cheese, Fontina cheese, mayonnaise and chopped broccoli. Note: If cheese is not shredded, cut it into narrow sticks and don’t add in the mixture. Instead insert inside chicken breast when you add the filling.
Make a pocket in the chicken breast. Cut at the rounder edge but not all the way through. Note: If you poke a hole, seal with a toothpick.
Season the inside of chicken with reserved seasonings, if desired.
Stuff chicken breast with broccoli filling and seal the opening with ½ toothpick in the middle.
Brush one side of chicken breast with oil and dip in breading. Brush the other side with oil before flipping and dipping in breading. Gently shake chicken to remove excess breading.
Place the flat side of breaded chicken breast in air fryer, set at 400 degrees F for 15 minutes or until the internal temperature reads 165°F using an instant read thermometer. Flip chicken halfway through cooking and spray lightly with oil. No need to pre-heat air fryer.
Remove cooked chicken from air fryer as soon as it is done. Be careful when you pull the basket as steam is released.
Remove toothpick before serving.
Use can use your favorite cheese as long as it melts easily.
Reheat in the microwave or read your air fryer manual. I use a Gourmia air fryer and manual states to reheat food at 300 degrees F. I set the time at 2 minutes for half a chicken. If you do, set the time in increments.
Refrigerate leftover up to 3 days in the refrigerator or store in an airtight container or a vacuum food saver up to a month.