Chicken Cordon Bleu in the Air Fryer


Chicken Cordon Bleu in the air fryer? Why yes, please! Try steamed broccoli, mashed potatoes, and a nice crusty bread with these delicious packages of breaded chicken, ham, and Swiss cheese.

Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
15 mins
Total Time:
1 hrs 5 mins
4 servings


  • 4 (5 ounce) skinless, boneless chicken breast halves

  • 2 slices deli ham

  • 2 slices deli Swiss cheese

  • ¼ cup all-purpose flour

  • ½ teaspoon salt, or to taste

  • ¼ teaspoon ground black pepper

  • 1 large egg, lightly beaten

  • cup plain dry bread crumbs

  • 3 tablespoons unsalted butter, melted


  1. Place each chicken breast on a cutting board between 2 pieces of parchment paper. Being careful not to pound all the way through, use a mallet or a foil-wrapped brick to flatten each breast to a thickness of 1/4 inch.

  2. Cut ham and Swiss cheese slices in half so you have 4 pieces of each. Stack 1 piece ham and 1 piece of cheese in the middle of each flattened chicken breast. Roll up like a jelly roll, tucking the ham and cheese inside the breast as you roll. Secure the ends and sides with toothpicks so the cheese won't run out. Transfer to the refrigerator for at least 15 minutes, or up to 4 hours.

  3. Preheat an air fryer to 350 degrees F (175 degrees C), if recommended by the manufacturer.

  4. Combine flour, salt, and pepper in a small bowl. Place beaten egg in second bowl. Place bread crumbs in a third bowl.

  5. Dip each chicken bundle in flour mixture, then in egg, and finally in bread crumbs to coat. If you notice any spots that are just coated in flour, lightly pat with beaten egg and bread crumbs. Gently pat each bundle with melted butter and place in the air fryer basket.

  6. Air-fry until crust is nicely browned and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Note:

To serve in the classic manner, you can add a pan sauce from the stovetop if you wish. While the chicken is cooking, melt 1 tablespoon butter in a skillet over medium heat. Add 1 tablespoon leftover flour mixture from the breading process. Stir until flour is coated with butter and mixture begins to bubble, about 2 minutes. Stir in 1/2 cup chicken stock and bring to a boil. Stir in 1/4 cup dry white wine and 1/4 cup cream. Boil until slightly thickened, 3 to 5 minutes. Serve over chicken.

Nutrition Facts (per serving)

427 Calories
19g Fat
20g Carbs
40g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 427
% Daily Value *
Total Fat 19g 25%
Saturated Fat 10g 50%
Cholesterol 171mg 57%
Sodium 721mg 31%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 40g
Vitamin C 1mg 3%
Calcium 174mg 13%
Iron 3mg 15%
Potassium 358mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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