Air Fryer Chicken Cordon Bleu
A fancy yet easy dinner with crispy chicken, melty cheese, and savory ham, all made effortlessly in the air fryer.
Ingredients
For the Chicken
- 2 large boneless skinless chicken breasts Butterflied and pounded for even thickness
- 4 slices ham Deli ham or leftover baked ham
- 4 slices Swiss cheese Other cheeses like provolone or Gruyere can be used
- 1/2 cup all purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs For a crispy coating
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- to taste Salt and pepper
- as needed Oil spray For coating the chicken
- optional Toothpicks For securing chicken rolls
For the Mornay Sauce (optional)
- 2 tablespoons butter For making the sauce
- 2 tablespoons flour For thickening the sauce
- 1 cup warm milk Warm helps keep the sauce smooth
- 3/4 cup shredded cheese (Swiss or Gruyere)
- 1 teaspoon Dijon mustard Optional for adding tang
- to taste Salt and pepper
Instructions
Preparation
- Butterfly each chicken breast so it opens like a book, pounding them lightly if needed for even thickness.
- Layer ham and Swiss cheese inside each chicken breast. Use 2 small slices of ham and 2 small slices of cheese per breast, leaving a border around the edge.
- Roll each breast tightly and secure with toothpicks if needed. Chill in the refrigerator for 10 to 15 minutes.
Breading
- Set up a breading station: Place flour in one bowl, beaten eggs in another, and mix panko with garlic powder, paprika, salt, and pepper in a third bowl.
- Coat each chicken roll in flour, dip into the beaten eggs, and press into the panko mixture, ensuring crumbs attach well.
- Spray each coated chicken roll with oil on all sides.
Cooking
- Preheat air fryer to 375°F. Air fry chicken rolls for about 16 to 20 minutes, flipping halfway through, until golden brown and chicken reaches 165°F in the center.
- Let the chicken rest for 5 minutes before slicing to allow the cheese to settle inside.
Mornay Sauce (optional)
- In a small saucepan over medium heat, melt butter, whisk in flour, and cook for about 1 minute.
- Slowly whisk in warm milk and continue whisking until thickened, about 3 to 5 minutes.
- Reduce heat to low, stir in shredded cheese and a pinch of salt and pepper. If desired, add Dijon mustard for tang.
Notes
For variations, feel free to experiment with different cheeses and seasonings. Pair with a simple veggie side for a complete meal. Refrigerate any assembled but uncooked chicken for later use.