Air Fryer Chicken Cordon Bleu
This Air Fryer Chicken Cordon Bleu recipe delivers all the cheesy, hammy goodness of the classic dish without the fuss. It's faster, easier, healthier, and yields perfectly cooked, juicy chicken with a crispy, golden-brown crust.
Equipment
- Air Fryer
- Meat mallet
- Parchment paper or plastic wrap
- Shallow dishes
- Cooling rack
- Meat thermometer
Ingredients
- 2 boneless skinless chicken breasts (10-12 ounces each)
- 8 slices deli ham
- 4 slices Swiss cheese
- 2 tablespoons Dijon mustard
- ¼ cup mayonnaise
- Oil for spritzing olive oil, avocado oil, etc.
- Wet Coating:
- 2 large eggs
- 2 tablespoons Dijon mustard
- Dry Breading:
- ⅓ cup panko bread crumbs
- ⅓ cup plain bread crumbs
- 1 teaspoon fine grind sea salt or kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 16-20 toothpicks
Instructions
- Prep the Chicken: Remove the chicken breasts from the refrigerator and slice them in half lengthwise through the middle, creating two thin pieces from each breast.
- Pound the Chicken: Place each chicken piece between two sheets of parchment paper or plastic wrap. Use a meat mallet to pound the chicken until it's about ¼ inch thick. This tenderizes the chicken and helps it cook evenly.
- Make the Sauce (Optional): In a small bowl, mix together the mayonnaise and 2 tablespoons of Dijon mustard. This adds extra flavor and moisture to the chicken. (You can skip this step if you prefer.)
- Assemble the Cordon Bleu: Place two slices of ham on top of each chicken piece. Cut a slice of Swiss cheese in half and lay it in the middle of the ham in a single layer. Spread about 1-1½ tablespoons of the mayonnaise-mustard sauce over the cheese (if using).
- Roll and Secure: Roll the chicken over the ham and cheese, tucking in the ends as you go. Secure the roll with toothpicks to prevent it from unraveling during cooking.
- Prepare the Breadings: In a shallow dish, whisk together the eggs and 2 tablespoons of Dijon mustard (for the wet coating). In a separate shallow dish or plastic bag, combine the panko bread crumbs, plain bread crumbs, salt, garlic powder, onion powder, and black pepper (for the dry breading).
- Coat the Chicken: Dip each chicken roll into the egg mixture, then dredge it in the bread crumb mixture, pressing gently to ensure the breadcrumbs adhere. Repeat for all the chicken rolls.
- Air Fry: Preheat your air fryer to 375°F (190°C). Spritz the air fryer basket with oil. Place the chicken rolls in the basket in a single layer, making sure there's space between each one for optimal air circulation. Spritz the tops of the chicken rolls with oil.
- Cook: Air fry for 18-20 minutes, or until the bread crumbs are golden brown and the chicken is cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Rest: Remove the chicken rolls from the air fryer and let them rest on a cooling rack for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Serve & Enjoy: Remove the toothpicks and serve immediately.
Notes
Air frying significantly reduces cooking time compared to traditional baking or frying. Don't overcrowd the air fryer basket! Cook in batches if necessary to ensure even cooking.
Disclaimer: Nutritional information is an estimate only and can vary significantly depending on the specific ingredients used. For accurate values, use a nutrition calculator with your specific ingredients.
