I cleaned out our fridge this morning and realized that we had three containers of ham and a new pack of swiss cheese! I already had plans to thaw chicken for dinner but didn’t know what to make. Cue Chicken Cordon Bleu!
I’ve never made it before and have always imagined it to be very complicated. But after looking at a few different recipes, it didn’t seem too hard.
Most recipes call for dijon mustard, but we did not have any, so I skipped it. Some recipes also call for flour.
I started off with setting up my dry ingredient station. I knew it was going to be messy once I started handling the raw chicken.
Mix the breadcrumbs and the parmesan cheese in one bowl
In a separate bowl, beat the egg and get your silicone basting brush ready.
Slice each chicken breast lengthwise. This is known as butterfly. You do not want to slice it all the way through, leave enough so that you can open the breast like a book.
Wrap each chicken breast in saran wrap and use the meat tenderizer to flatten them. You want them to be thin and make sure they are the same thickness throughout the whole breast.
Season each side of the breast with salt and pepper.
Place 4 pieces of ham and 2 slices of swiss cheese in each chicken breast.
Roll the chicken breast as tight as you can.
Using your basting brush, brush the egg wash all over the chicken breast. Roll and rub the breast with the breadcrumb parmesan mix.
Place toothpicks to hold the chicken breasts in place.
Spray the chicken breasts with oil and let it sit for a few minutes.
Preheat your air fryer to 350°F and spray the inside of your air fryer.
Cook the breasts for 15-25 minutes, flipping the chicken breasts halfway through the cooking time. The thicker your chicken is, the longer it’ll take to cook.
Use your meat thermometer to make sure that the internal temperature is 165°F or above before serving.