Air Fryer Chicken Cordon Bleu (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless skinless chicken breasts
02 -
12 slices pre-packaged deli ham, divided
03 -
1 cup (113 g) Swiss cheese, shredded, divided
→ Breading
04 -
1/4 cup (31 g) all-purpose flour
05 -
1/4 teaspoon kosher salt
06 -
1/4 teaspoon pepper
07 -
1/4 teaspoon cayenne pepper
08 -
2 large eggs, room temperature
09 -
2 tablespoons water
10 -
1 cup (108 g) Italian seasoned breadcrumbs
11 -
1/4 cup (56 g) unsalted butter, melted
12 -
1 teaspoon kosher salt
13 -
2 teaspoons garlic, minced
→ Swiss Cheese Sauce
14 -
1/2 cup (113 g) unsalted butter
15 -
1/2 cup (62.5 g) all-purpose flour
16 -
3 cups (735 g) whole milk, warmed
17 -
2 teaspoons kosher salt
18 -
1/2 teaspoon garlic powder
19 -
1 cup (113 g) Swiss cheese, shredded
20 -
1/2 cup (56.5 g) mozzarella cheese, shredded
21 -
Salt and pepper, to taste
22 -
Parsley, for garnish
# Instructions:
01 -
Pat chicken dry with a paper towel and butterfly each chicken breast. Flatten each piece to 1/4 inch thickness between two sheets of plastic wrap using a rolling pin. Set out 4 pieces of plastic wrap and place a chicken breast on each. Top each with an even amount of ham and 1/4 cup of shredded Swiss cheese. Roll tightly using the plastic wrap, tucking in sides. Refrigerate for 30 minutes.
02 -
Remove the wrapped chicken from the refrigerator and discard the plastic wrap. Prepare three shallow plates: one with the flour, salt, pepper, and cayenne mixed; one with eggs and water whisked together; and one with breadcrumbs, melted butter, garlic, and salt mixed. Coat each chicken breast in flour, then egg, then breadcrumb mixture.
03 -
Spray each coated chicken evenly with cooking oil. Air fry in batches at 375°F for 18-20 minutes, flipping halfway. Ensure the chicken is golden brown and has reached an internal temperature of 165°F before serving.
04 -
In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1-2 minutes until lightly browned. Gradually whisk in warmed milk and cook while stirring until thickened, about 3-5 minutes. Add kosher salt and garlic powder, then remove from heat and stir in shredded cheeses until melted. Serve sauce over cooked chicken, garnished with parsley.
# Notes:
01 -
For best results, serve the chicken cordon bleu immediately after coating it with the Swiss cheese sauce.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.