Crispy air-fried chicken cordon bleu stuffed with ham and melty cheese. Serve with a steamed vegetable for a complete and satisfying meal.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set 1 chicken breast on a cutting board. Hold a sharp knife parallel to the cutting board and along one long side of the breast; cut chicken breast almost in half, leaving breast attached at one side. Open breast so it lies flat like a book and cover with plastic wrap. Lightly pound with the flat side of a meat mallet to 1/4-inch thickness. Repeat with remaining chicken breast.

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  • Season each chicken breast with salt and pepper. Spread Dijon mustard on top. Place 1 slice of cheese on each breast. Top each with 2 slices of ham and 1 slice of cheese. Roll each breast up and secure with a toothpick.

  • Place flour in a shallow bowl. Place egg in a second bowl. Mix panko bread crumbs and grated Parmesan in a third bowl.

  • Preheat an air fryer to 350 degrees F (175 degrees C).

  • Dip chicken first in flour, followed by egg, and finally roll in the bread crumb mixture. Spray chicken rolls with nonstick spray and let sit for 5 minutes while the air fryer preheats.

  • Place chicken in the basket of the preheated air fryer and cook for 10 minutes. Spray any chalky spots with nonstick spray again. Cook until chicken is no longer pink in the center, 8 minutes more.

Nutrition Facts

728 calories; protein 63.7g; carbohydrates 56.9g; fat 31.6g; cholesterol 253.4mg; sodium 1663.5mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/15/2020
This was delicious. I used gluten free panko. Its unclear how the rolling is supposed to work - I put the two halves back together after the cheese and ham and then rolled the breast. This is quite difficult as there's just too much there to roll. I don't see how rolling the open butterflied chicken breasts would work. Still, its delicious. I used Jarlsberg cheese. Read More
(1)

Most helpful critical review

Rating: 3 stars
03/25/2020
I pounded my chicken to make it easier to handle. Added smoked Gouda and prosciutto. Took closer to 35 minutes for the inner chicken was still raw at 20 minutes. Pretty standard recipe. Read More
19 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/20/2020
It had to cook a lot longer than the time given. A lot Read More
(1)
Rating: 4 stars
04/15/2020
This was delicious. I used gluten free panko. Its unclear how the rolling is supposed to work - I put the two halves back together after the cheese and ham and then rolled the breast. This is quite difficult as there's just too much there to roll. I don't see how rolling the open butterflied chicken breasts would work. Still, its delicious. I used Jarlsberg cheese. Read More
(1)
Rating: 4 stars
03/31/2020
Very tasty and easy to make. Read More
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Rating: 5 stars
01/18/2021
Great!! Healthy, tasty and easy. I followed directions exactly and wouldn’t change a thing. I will make it again. Read More
Rating: 5 stars
12/20/2020
I really enjoyed this dish. Flavorful yet not overpowering. Read More
Rating: 5 stars
03/23/2020
Would add more spice and use cheddar cheese but well worth it. Read More
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Rating: 4 stars
07/29/2020
needs honey mustard Read More
Rating: 5 stars
03/29/2020
I seldom review a recipe, but this one is truly 5 star. My only change was to use Italian bread crumbs instead of panko. The chicken was moist and and flavorful. Fantastic. Read More
Rating: 5 stars
04/22/2020
Very very good! It came out exactly as pictured. It was easy and delicious. I’ll definitely make it again. Read More
Rating: 3 stars
03/25/2020
I pounded my chicken to make it easier to handle. Added smoked Gouda and prosciutto. Took closer to 35 minutes for the inner chicken was still raw at 20 minutes. Pretty standard recipe. Read More
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