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.
