Ingredients

1.

Brown mushrooms
6 oz
2.

Celery
2.5 oz
3.

Scallions
1 medium - 4 1/8" long
4.

Butter, unsalted
2 tbsp
5.

Salt
0.13 tsp
6.

Black pepper
0.13 tsp
7.

Garlic
0.5 tsp, chopped
8.

Cream cheese
2 oz
9.

Cream Heavy Whipping
2 tbsp
10.

Chicken broth
1.5 cup
11.

Dill weed, fresh
1.5 tsp
12.

Chicken Breast Boneless Skinless Raw
12 oz
13.

Olive Or Extra Virgin Olive Oil
0.5 tsp
14.

Salt
0.13 tsp
15.

Black pepper
0.13 tsp
16.

Onion powder
0.13 tsp
17.

Spicy brown mustard
1 tsp
18.

Lettuce
0.5 oz
19.

Tomato
1 oz
20.

Real bacon bits
2 tsp
21.

Mayonnaise
0.5 tbsp

Instructions

1.
Begin the soup by chopping the mushrooms, celery, and green onion. Since these ingredients will be blended later, a rough chop is sufficient. Melt the butter in a soup pot over low heat, then add the chopped vegetables. Stir to coat them in butter and season with salt, pepper, and minced garlic. Cover the pot and let the ingredients cook down on low heat for 10-15 minutes, or until the celery is tender.
2.
Remove the lid and stir the ingredients in the pot. Add the cream cheese and stir until it's completely melted and coating the vegetables. Ensure the cream cheese is softened beforehand for easier melting. Pour in the heavy cream and chicken broth, stirring to combine everything. Return the lid to the pot and bring the soup to a simmer.
3.
Simmer the soup, covered, until the celery is soft enough to break down easily. Once the vegetables are tender, remove the pot from the stove. Use an immersion blender or a standing blender to blend the soup until creamy and fairly thick, with small bits of mushroom still visible. Return the soup to the stove, stir in the chopped dill, and simmer uncovered until it reduces to approximately 1 cup per serving.
4.
While the soup is reducing, prepare the 6-ounce chicken breasts by patting them dry with paper towels and butterflying them. Leave the butterflied breasts in their original position instead of spreading them open. Rub each breast with ¼ teaspoon of olive oil, and season with salt, pepper, and onion powder. Squeeze ½ teaspoon of brown mustard (plain or spicy) onto each breast and spread it evenly with a marinade brush.
5.
Preheat your air fryer to 375 degrees. Dice the lettuce and roma tomato into small pieces and combine them in a mixing bowl. Mix in the bacon bits and mayonnaise. Use a large spoon to stuff each butterflied chicken breast with the mixture until the filling is used up. Secure the stuffed chicken breasts with toothpicks to keep the filling in place. Ensure the toothpicks are fully submerged in the chicken to prevent burning in the air fryer.
6.
Place the stuffed chicken breasts in your preheated air fryer. If using removable trays, spray the tray with pan spray before preheating. Cook the BLT chicken for 15 minutes or until done, ensuring the internal temperature reaches 165 degrees. The chicken should have golden edges, with excess fat released, and the mustard topping should be golden and lightly crusty. Serve 1 BLT chicken breast with 1 cup of cream of mushroom soup per serving.