Air Fryer Chicken Cordon Bleu

Close up of chicken cordon bleu cut in half to see the ham and cheese.

Chicken cordon bleu is quickly cooked to crispy perfection in the air fryer. This classic chicken recipe is always a crowd favorite, and now it's ready to serve in a fraction of the time.

Course Main Course

Cuisine European

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 303kcal

Author Slow The Cook Down

Equipment

Ingredients

1 large chicken breast
salt and pepper (for seasoning)
½ tablespoon Dijon mustard
½ tablespoon mayonnaise
2 slices ham
2 slices Swiss cheese (or other sliced cheese)
¼ cup flour
1 egg
¼ cup panko breadcrumbs
2 tablespoons grated parmesan cheese
oil

Instructions

Cut the chicken breasts in half to make two thinner whole pieces.
Place a large piece of plastic wrap over a chopping board and place one of the pieces of chicken in the middle. Pull over the plastic wrap over the top of the chicken to cover it.
Use a mallet or rolling pin to pound the chicken out so that it's thin and even.
Season both sides with salt and pepper and lay it back on the plastic wrap.
Mix together the mustard and mayo and spread some of it over one side of teh flattened chicken. Top with a slice of ham and cheese.
Roll up the chicken breast into a pinwheel and use the clingfilm to wrap it and secure tightly. Repeat with the other bit of chicken.
Refrigerate for at least 30 minutes.
Add the flour to one bowl, beat an egg in another and add the panko and parmesan to a third.
Take the chicken out of the fridge and unwrap. If it doesn't hold together you can secure it with a toothpick, but remember to remove before serving!
Dredge each piece of chicken in the flour, then egg, then breadcrumbs, coating well all over on each layer. Set to one side.
Preheat the air fryer to 350F.
Once hot, spray the basket with oil and place in the pieces of chicken. Spray the tops again with oil.
Set to cook at 350F for 18 minutes. Halfway through cooking, spray again with oil to make it extra brown and crispy.

Notes

For best results and ease, use large chicken breasts. If using smaller ones, you may want to secure them with toothpicks to hold them together.
When you pound the chicken breasts, cover both sides with a piece of plastic wrap so that it doesn't stick and rip.
Wrap the stuffed breasts tightly in the plastic wrap so that they hold together.
Don't be tempted to over do the cheese and ham. If you add more slices they will be difficult to roll.
Panko breadcrumbs make the coating super crispy, though you can use regular if that's what you have to hand.
If you don't have an oil spray bottle, pour a little oil into your hands to coat the chicken before cooking.
If you have an instant read thermometer, when cooked the chicken should register at 165F. The chicken should be an even white color when it is cut into.
Let the cooked chicken rest for 5 minutes before serving to let the juices redistribute.

Nutrition