Chicken Cordon Bleu
Chicken Cordon Bleu is made with butterflied chicken breast, deli ham, Swiss cheese, and panko; air fry at 375°F for 20 minutes until golden with a Dijon cream sauce.
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Method
- 1
Butterfly chicken breasts and pound to 1/4-inch thickness.
- 2
Layer ham and Swiss cheese on each breast. Roll up tightly and secure with toothpicks.
- 3
Dredge in flour, dip in egg, coat in panko. Spray with oil.
- 4
Air fry at 375°F for 18-20 minutes, turning halfway, until golden and internal temp reaches 165°F.
- 5
Make sauce: melt butter, whisk in flour, add broth and cream, stir in mustard. Drizzle over chicken.
Pro tip. Pound the chicken evenly thin so it rolls without cracking. Secure with toothpicks and remove before serving. The cheese will ooze a bit — that's normal and delicious. Let rest 5 minutes before slicing.
Why the air fryer wins here
- Ready in 20 minutes. The same dish takes about 36 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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