Start by cutting your breasts in half, and then use a mallet to thin your chicken. It will come out better if it’s thinner in the air fryer.
Then in a small bowl, mix the herbs and panko breadcrumbs. In another bowl, make your chicken topping, mix the diced onions, minced onions, cream cheese, and shredded cheddar cheese.
Add the mayonnaise to a resealable bag. Then place your chicken inside the bag, coating it on both sides.
Then dip your coated chicken in the panko/herb bread crumb mix. Please place them in either a greased (with olive oil) basket or air fryer tray as you coat them. The crucial step is to spray the entire coating with olive oil if you want really crispy chicken.
Set the temperature to 370 degrees F for 12 to 15 minutes, or until the internal temperature of your chicken reaches 165 degrees F. Note: When the chicken has about 5 minutes left, top with the topping, so the cheese is melted, and the artichokes are slightly roasted.
Plate, serve, and enjoy!