This delicious Air-Fryer Chicken Cordon Bleu is easy to make and eliminates hot oil splatters in the kitchen.
I love making food in the air fryer which I used to fry in hot oil on the stove. There’s less greasy mess to clean up, and the food always tastes great and has less fat and calories. That is especially true with air-fryer chicken cordon bleu. It tastes even better than I remember because it is no longer greasy from the oil in the frying pan.
I’m a sucker for a good Honey-Mustard Dipping Sauce, especially when paired with this dish. Add some broccoli or asparagus, and that’s all you need for an easy yet elegant meal. Cooking the veggies in the air fryer and the chicken saves time and eliminates the need for extra pans.
This dish is excellent for dinner parties as your guests will think you toiled away in the kitchen for hours. No need to tell them it only took 20 minutes of preparation and another 20 minutes of cooking time.
Pounding vs. stuffing your chicken breasts
There are two schools of thought on how to make this dish. The first is what’s listed in this recipe: pounding the chicken flat. When you do this, you roll the stuffed chicken breast into a roulade, which is lovely when sliced. First, you butterfly the breast, then pound away until the entire piece of chicken is ¼-inch thick.
The other method is to take the chicken and slice a pocket horizontally 3/4 of the way through the breast. Don’t cut all the way through, or you’ll lose the pocket. You then spread some mustard inside the pocket and stuff it with the ham and cheese. I don’t like this method as much because you don’t get the mustard as well spread on the chicken as you do in the pounding flat method.
How do I store leftovers?
Bring leftover air-fryer chicken cordon bleu to room temperature, then refrigerate it in an airtight container for up to 3 days. Once chilled, it can also be frozen for up to 3 months, tightly wrapped in plastic and stored in a freezer bag or an airtight container. Frozen chicken can be reheated in the air fryer at 375˚F for 10 to 12 minutes or until warmed through.
Serving suggestions
Air-fryer chicken cordon bleu goes well with most starches and vegetables. Some leading starch options include Garlic Rice, Pimento Mac And Cheese, and Smashed Potatoes. Another option is to combine your starch and veggies in one dish, such as Asparagus Risotto, Roasted Potatoes And Carrots, or Broccoli Pasta Salad. Since you’re saving time with this simple recipe, make a platter of Seven-Layer Cookies for dessert.
Ingredients
- 2 large boneless, skinless chicken breasts
- Salt and black pepper to taste
- Garlic powder to taste
- Onion powder to taste
- 4 teaspoons Dijon mustard
- 4 slices deli ham
- 4 slices Swiss cheese
- 1/3 cup all-purpose flour
- 1 egg beaten
- 3/4 cup panko breadcrumbs
- 1/3 cup Parmesan cheese grated
- Cooking spray olive oil spray
Instructions
- Butterfly the chicken breasts and pound them to about 1/4-inch thickness for even cooking.
- Sprinkle salt, pepper, garlic powder, and onion powder on the flattened chicken. On one side, spread Dijon mustard, then add two slices of ham and two slices of Swiss cheese. Roll the chicken tightly and secure it with a toothpick.
- Set up a dredging station by placing the flour in one shallow bowl, the beaten egg in another, and the panko breadcrumbs and Parmesan cheese (mixed together) in a third bowl.
- First, coat each chicken roll in flour, then dip it in the egg, and finally press it into the breadcrumbs. Spray a light layer of oil in the air fryer basket and arrange the chicken rolls in a single layer.
- Air fry at 350°F for about 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F. Let the rolls rest for a few minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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