Air Fryer Chicken Cordon Bleu

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Tender chicken stuffed with savory ham and melty Swiss, breaded with panko, then air fried until crispy!

Prep: 20

Cook: 20

Total: 40

Recipe makes approximately 4 servings

Equipment Needed

Cutting board
Plastic Wrap
Rolling Pin (or meat mallet)
Silicone spatula (or butter knife, or pastry brush)
toothpicks
2 medium shallow bowls
whisk
Air Fryer
neutral-flavored spray oil (must be safe to use in air fryers)
large plate
Tongs
Internal meat thermometer
Small saucepan
mixing spoon (or silicone spatula)

Ingredients Needed

For the Chicken Cordon Bleu

4 medium boneless, skinless chicken breasts (approximately 8 ounces each)
salt (to taste)
freshly cracked black pepper (to taste)
2 tablespoons dijon mustard (divided)
4 slices Swiss cheese (or 4 ounces shredded Swiss cheese)
8 slices ham (thinly cut)
4 slices Swiss cheese (or 4 ounces shredded Swiss cheese)
2 large eggs
1 ½ cups panko breadcrumbs (or seasoned breadcrumbs)

For the Creamy Dijon Sauce

1 10.5-ounce can condensed cream of chicken soup (or 1 ¼ cup homemade cream of chicken soup)
½ cup full-fat sour cream (at room temperature)
1 tablespoon lemon juice
1 tablespoon dijon mustard

Get Recipe Ingredients

Instructions

To Prepare the Chicken

Cover large cutting board (or flat work surface) with sheet of plastic wrap. Place 4 medium boneless, skinless chicken breasts on top of plastic wrap, then cover chicken breasts with second sheet of plastic wrap.
Use rolling pin or meat mallet to pound chicken breasts until approximately ½-inch-thick. Make sure chicken breasts are evenly thin in all areas. Be careful not to tear chicken.
Season chicken breasts on all sides with salt and freshly cracked black pepper to taste.
Spread ½ tablespoon dijon mustard evenly across top of each chicken breast (2 tablespoons dijon mustard total).
Place 1 slice Swiss cheese per chicken breast on top of dijon mustard (4 slices Swiss cheese total).
Lay 2 slices ham on top of each slice of Swiss cheese (8 slices ham total).
Cover ham with 1 slice Swiss cheese per chicken breast (4 slices Swiss cheese total).
Carefully fold or roll each chicken breast, enveloping ham and cheese in chicken. Pierce chicken breasts with toothpicks to keep chicken folded or rolled. Set aside.
While air fryer preheats, crack 2 large eggs into one shallow bowl. Whisk eggs vigorously until mixture is pale in color with no streaks remaining. Set aside.
Fill remaining shallow bowl with 1 ½ cups panko breadcrumbs. Set aside.
Preheat air fryer to 350° Fahrenheit.
Dip one chicken breast in egg mixture, coating all sides of chicken breast completely. Allow excess egg to drip off chicken and back into bowl.
Place chicken breast in bowl of breadcrumbs. Cover chicken in breadcrumbs on all sides, gently pressing breadcrumbs into chicken to ensure coverage.
Shake excess breadcrumbs back into bowl, then place breaded chicken on large plate and set aside. Repeat until all chicken breasts have been breaded.
Once all chicken breasts have been breaded, lightly spray tops of chicken breasts with neutral-flavored spray oil. Flip chicken breasts over and lightly spray other side. Let chicken breasts rest 5 minutes.

To Air Fry the Chicken Breasts

After 5 minutes, place chicken breasts in air fryer basket, arranging chicken in one layer without touching or overlapping.
Air fry chicken breasts 10 minutes.
After 10 minutes, carefully remove basket from air fryer. Flip chicken breasts over, then return basket to air fryer.
Air fry chicken breasts 5 minutes. After 5 minutes, check internal temperature of chicken breasts with meat thermometer.
Continue cooking chicken, checking internal temperature every 60 seconds. Remove chicken breasts from air fryer when internal temperature reaches 160° Fahrenheit and set chicken breasts aside to rest 5 minutes.

To Prepare the Creamy Dijon Sauce

While chicken breasts rest, add 1 10.5-ounce can condensed cream of chicken soup, ½ cup full-fat sour cream, 1 tablespoon lemon juice, and 1 tablespoon dijon mustard to small saucepan. Whisk ingredients together until incorporated.
Place saucepan on stovetop over medium heat. Heat pan, whisking frequently, until sauce is warmed through and just beginning to bubble.
When sauce is ready, transfer chicken breasts to serving plates. Spoon sauce over tops of chicken breasts, then serve immediately with desired sides.

Recipe Notes

Chicken Breasts: You can use 2 large chicken breasts instead of 4 medium ones. Just cut the 2 large chicken breasts in half horizontally, like a hamburger bun, to create 4 thinner cutlets.

Nutrition Info (Approximate)