Pre-heat your air fryer to 360*F for 5min.
Butterfly or slice a pocket in the side of your chicken breast. Here is a video example of slicing a pocket.
Spread 1 tablespoon of pesto on one side, layer the brie cheese (1.5-2oz per chicken breast) and then roasted red pepper slices.
Fold the chicken back together so the filling is covered. (I use toothpicks here to make the process easier and remove them before baking). Repeat this process for all three chicken breasts.
Whisk together the two eggs and 1 tbsp pesto in a shallow bowl, set aside.
In another shallow bowl, add the almond flour, parmesan cheese, basil, salt and pepper and whisk together.
Place your first filled chicken breast in the egg wash and use a spoon to ladle the liquid over the top of the chicken breast to coat it well.
Then place the chicken breast into the parmesan coating and use a fork or your hands to sprinkle some of the coating on the top of the chicken as well.
Again, repeat this process for the rest of the chicken breasts.
Line your air fryer with a piece of foil with the edges slightly folded over to prevent spillage. Spray the foil with oil then place a chicken breast on top.
If air frying, you may only want to air fry one or two chicken breasts at a time. Put your air fryer on for 18min. It should be cooked through! If not, cook an extra couple minutes (this is based on one chicken breast at a time). If you are baking these in the oven, pre-heat the oven to 350*F, place the chicken breasts on a lined baking sheet with greased foil and bake for 25-30min or until cooked through.