Heat a tablespoon of oil in a pan and add mushrooms and garlic. Toss the mushrooms on high heat for 2-3 minutes.

Add the Italian seasoning blend and ½ teaspoon salt and cook for 2-3 minutes till they are golden brown and slightly crispy around the edges. Remove in a bowl and set aside.

To stuff the chicken breasts, butterfly the chicken (or slice it in half without slicing it all the way through). Sprinkle salt and pepper on both sides.

On one side, place a tablespoon or two of mushrooms, top with a handful of spinach leaves and then finally sprinkle ¼ grated cheese. Fold the other side of the chicken breast on top and then secure it in place with a toothpick.

Brush the remaining oil and butter on the chicken breasts and sprinkle salt and pepper on both sides.

Transfer the chicken breasts to the air fryer baskets. Cook the breasts at 180°C on each side for 3-4 minutes depending on the size. Remove on a plate and let them rest for 2-3 minutes before serving.