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Air Fryer Chicken Cordon Bleu
Yield: 4 servings 1x
Prep: 25 minutesCook: 30 minutesTotal: 55 minutes
This Air Fryer Chicken Cordon Bleu with creamy cheese sauce will blow your mind! Perfectly golden-brown on the outside, + juicy, cheesy incredible on the inside. It’s a fancy-feeling anytime dinner that’s ready in under an hour!
Units:
Scale:
Ingredients
For the chicken:
- 2 large boneless skinless chicken breasts, no tenderloin
- 8 pieces thin-sliced smoked deli ham
- 5–6 ounces gruyère cheese, freshly shredded (or swiss), divided
- 1/3 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 large egg
- 1 tablespoon milk of choice
- 3/4 cup panko breadcrumbs
For the sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/3 cup milk of choice
- 1/2 tablespoon dijon mustard
- 1/2 teaspoon garlic powder
- 2/3 cup shredded gruyère cheese (from above)
- 1/2 teaspoon fine sea salt + more to taste
Instructions
- Prepare chicken breasts:Â Begin preparation by using a sharp knife to cut both chicken breasts (2 large) horizontally to create 4 evenly sized cutlets. Next, place 2 cutlets into a gallon sized zip-top bag and use a flat tenderizer (or your fist!) to flatten them to about 1/2 inch thick. Be gentle enough not to shred the chicken, but forceful enough to flatten and tenderize the chicken. Repeat with remaining 2 chicken slices. Sprinkle both sides of all tenderized chicken pieces with salt.
- Assemble: Set aside 2/3 cup shredded cheese for the sauce – the rest of the cheese gets stuffed into the cordon bleu. Lay 1 piece of chicken flat on a cutting board or plate. Place the ham slices (8) flat towards one end of the chicken. Next, take a large pinch of shredded cheese (about 1/4 cup each) and squeeze it together in your palm, then place it on top of the ham. Start rolling from the ham covered end, rolling the chicken up while tucking the ham and cheese inside, then secure it closed with a toothpick. Repeat with all 3 remaining pieces of chicken.
- Coat the chicken: Use 3 low edge bowls or plates to set up a breading station. In bowl 1, add the flour (1/3 cup), garlic powder (1/2 teaspoon), sea salt (1/2 teaspoon) and black pepper (1/4 teaspoon) and stir together. In bowl 2, whisk 1 egg with 1 tablespoon of milk. In bowl 3, add the panko breadcrumbs (3/4 cup). Bread each rolled chicken breast in the following order: 1 flour, 2 egg, 3 panko breadcrumbs. Set each into the air fryer basket as they are coated.
- Air fry:Â Air fry the chicken cordon bleu at 350F for 21-23 minutes. The chicken is done when the outside coating is golden brown and the temperature of the chicken reads 165F, though this can be hard to measure with stuffed chicken. Do a visual check by slicing the largest piece in the center – there should be no pink in the chicken.
- Make the sauce: While the chicken is cooking, make the cheese sauce. In a large skillet over low heat, melt the butter (2 tablespoons). Once melted, add the flour (2 tablespoons) and whisk until combined. Let it bubble and begin to foam for about 2 minutes, whisking occasionally. Next, add the milk (1 1/3 cups) in 4-5 small additions, whisking thoroughly to combine between each addition. Add the dijon mustard (1/2 tablespoon) and garlic powder (1/2 teaspoon), followed by the gruyère cheese (2/3 cup). Whisk continuously until the cheese is melted and a smooth sauce has formed. Add sea salt (1/2 teaspoon) and black pepper if you wish. Keep the sauce on low, stirring occasionally, until the chicken is done.
- Serve & store:Â When the chicken is done, let it rest on a cutting board for 5 minutes, then slice each piece into 4-5 slices and remove the toothpicks. Plate the chicken pieces, then add a generous amount of sauce on top, and serve. Store leftovers separately in sealed containers in the fridge and enjoy within 4 days.
Notes
Cheese: I prefer Gruyère over Swiss cheese, so that’s what I used in this recipe. My local grocery store sells Gruyère in 5-7 ounce blocks, which I shred at home before making this recipe.
Bake: To bake this chicken cordon bleu instead of air fryer, follow the recipe as written, but bake in a preheated 350F oven for 30-35 minutes.
Nutrition information estimated with My Fitness Pal.
Nutrition Information
- Serving Size: 1 chicken cordon bleu
- Calories: 643
- Fat: 28g
- Carbohydrates: 18g
- Protein: 75g
Find it online: https://projectmealplan.com/air-fryer-chicken-cordon-bleu/