Air Fryer Cordon Bleu Chicken

Air Fryer Chicken Cordon Bleu – The classic way to make Chicken Cordon Bleu involves a butterflied chicken breast pounded until thin, layered with ham and swiss cheese and then breaded. The truth is, while chicken cordon bleu gets its name from the French term for blue ribbon, this dish actually stems from Switzerland. The base of this dish, the breaded chicken is commonly known around the world as schnitzel.

Simply put, Chicken, ham, Swiss cheese all rolled up and breaded into a decadent main dish. Serve it with a creamy mustard sauce and you have a meal that looks like it was served from the finest chef!

Obviously, chicken cordon bleu uses chicken as the base. However it can also be made with pork and veal cutlets.  It is rolled and then coated in breadcrumbs and fried or baked. Once sliced, the cheese that has melted perfectly inside flows out over the ham.  This recipe is a great way to turn an ordinary chicken breast into something fancy enough for company, yet easy enough for any day of the week!

Not what you are looking for? Try these other Air Fryer recipes:

• Air Fryer Falafel
• Air Fryer Banana Bread
• Air Fryer Chicken Parmesan

Air Fryer Chicken Cordon Bleu

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The classic way to make Chicken Cordon Bleu involves breast pounded until thin, layered with ham and swiss cheese and then breaded.

• Author: Lil Luna
• Prep Time: 10
• Cook Time: 20
• Total Time: 30

Ingredients

Units USM Scale 1/2x1x2x3x4x

• Chicken
• 3 chicken breasts filled to form 6 thin pieces of chicken
• 6 slices ham turkey ham also works great
• 6 slices swiss cheese
• 1/2 cup bread crumbs
• 1/2 cup panko bread crumbs
• toothpicks
• cooking spray
• Sauce
• 2 tbsp butter
• 2 tbsp flour
• 3/4 cup milk
• 3/4 cup chicken broth
• 1/2 tsp salt
• pepper to taste
• 1 tsp dijon mustard
• 2 tbsp grated parmesan cheese

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Instructions

1. To cook the chicken in the air fryer, preheat it to 350 and cook for 15 minutes, flipping it over half way through. When it is done let it cool for a few minutes before removing the toothpicks. Spray a 9 x 9 baking dish with cooking spray. Mix the bread crumbs together on a plate or flat dish. To make each chicken roll up, layer one slice of ham and one slice of swiss cheese on each of the chicken pieces. Roll up tightly, then roll in the bread crumb mixture. Secure with toothpicks (I used two per piece) and place in the prepared baking dish. Spray with cooking spray. Bake 30 – 35 minutes, or until cooked through.
2. When the chicken has about 15 minutes left, make the sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk to form a smooth paste. Cook 2-3 minutes, until golden. Add the milk, whisking constantly, until combined. Cook until slightly thickened, then slowly add the chicken broth while continuing to whisk constantly to prevent lumps. Whisk in the salt and pepper. When the sauce has thickened, remove from heat and whisk in the dijon mustard and parmesan cheese until melted and combined. Serve chicken over pasta or rice and drizzle with sauce.

Nutrition

• Serving Size: 6