- Air Fryer Chicken Cordon Bleu with Swiss Cheese Sauce is a crispy, cheesy dinner that’s easy to make and full of flavor.
Table of Contents
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Ingredients
- Chicken
- 4 boneless skinless chicken breasts
- 12 slices pre-packaged deli ham, divided
- 1 cup (113 g) Swiss cheese, shredded, divided
- Breading
- ¼ cup (31 g) all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 2 large eggs, room temperature
- 2 tablespoons water
- 1 cup (108 g) Italian seasoned breadcrumbs
- ¼ cup (½ stick / 56 g) unsalted butter, melted
- 1 teaspoon kosher salt
- 2 teaspoons garlic, minced
- Swiss Cheese Sauce
- ½ cup (1 stick / 113 g) unsalted butter
- ½ cup (62.5 g) all-purpose flour
- 3 cups (735 g) whole milk, warmed
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- 1 cup (113 g) Swiss cheese, shredded
- ½ cup (56.5 g) mozzarella cheese, shredded
- Salt and pepper, to taste
- Parsley, for garnish
Instructions
- Chicken
- Pat chicken dry with a paper towel and butterfly each chicken breast. To butterfly, place your hand flat on top of the chicken breast on a cutting board and use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.
- Place each butterflied chicken breast flat between 2 sheets of plastic wrap and pound until it reaches an even thickness of about ¼ inch. (Be careful not to tear the chicken). Use a rolling pin to flatten the chicken if needed.
- Set out 4 pieces of plastic wrap, each about 10 inches wide.
- Set one chicken breast on each piece of plastic wrap.
- Top each chicken breast with an even amount of ham and ¼ cup of cheese.
- Using the plastic wrap, roll the chicken into a tight roll, tucking the sides in slightly. Seal the chicken rolls tightly with the plastic wrap and refrigerate for 30 minutes.
- Breading
- When ready, take the chicken out of the refrigerator and remove the plastic wrap.
- On a shallow plate, add flour, salt, pepper, and cayenne pepper. Whisk to combine.
- On a second plate, whisk the eggs and water together.
- On a third plate, combine breadcrumbs, butter, salt, and garlic. Mix until well combined.
- Working one chicken breast at a time, dredge the chicken into the flour, then the egg, then the breadcrumb mixture. Ensure to coat the entire chicken breast each time.
- Working 2-4 at a time (depending on the size of your air fryer), spray the coated chicken lightly with cooking oil and transfer it to the air fryer basket. Do not overcrowd.
- Air fry at 375°F for 18-20 minutes, flipping halfway, until golden brown and cooked through to an internal temperature of 165°F.
- Cheese Sauce
- In a saucepan over medium heat, melt the butter.
- Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
- Remove from heat and gradually pour in the warm milk, whisking constantly.
- Return the pan to the heat, and whisk for another 3-5 minutes or until the mixture has thickened.
- Add the salt and garlic powder. Stir to combine. Remove from heat.
- Add the cheeses, stirring to melt.
- Pour cheese sauce over chicken cordon bleu, garnished with parsley. Serve warm.
Notes
- Serve immediately for best results.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes