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Air Fryer Chicken Cordon Bleu

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Chicken breasts stuffed with deli ham and Swiss cheese, rolled tight, coated in seasoned panko, and air fried until crackling golden and gooey inside. Ready in about 35 minutes with no deep-frying required.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 4 slices deli ham (Black Forest or honey ham)
  • 4 slices Swiss cheese (or Gruyère)
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Olive oil spray
  • Toothpicks for sealing

Instructions

  1. Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet to about 1/4-inch thickness.
  2. Season the inside of each breast with salt and pepper. Lay one slice of ham on top leaving a half-inch border, then top with a slice of Swiss cheese. Roll tightly from the shorter end, tucking as you go, and secure with 2–3 toothpicks.
  3. Set up a breading station: flour in one dish, beaten eggs in a second, and panko mixed with garlic powder, paprika, salt, and pepper in a third. Roll each bundle in flour, dip in egg, then coat in panko, pressing firmly so the crumbs adhere.
  4. Preheat the air fryer to 375°F for 3–4 minutes.
  5. Spray the basket with olive oil spray. Place rolls seam-side down in the basket, leaving space between each one. Spray the tops generously with olive oil spray.
  6. Air fry at 375°F for 18–22 minutes, flipping carefully at the 10-minute mark and spraying again. The chicken is done when an instant-read thermometer reads 165°F and the crust is deep golden brown.
  7. Rest for 3 minutes, remove all toothpicks, and slice diagonally before serving.

Notes

Prevent cheese blowout: Leave a half-inch border when laying the cheese, roll tightly like a burrito tucking the ends in, and use at least 3 toothpicks placed at a slight angle. Start seam-side down so the crust sets before you flip.

Don’t overcrowd: Each roll needs airflow around it. Cook in two batches if your basket is small.

Optional Dijon cream sauce: Melt 1 tbsp butter over medium heat, whisk in 1 tbsp flour and cook 1 minute. Gradually whisk in 3/4 cup whole milk until smooth and thickened (3–4 minutes). Stir in 1 tbsp Dijon mustard, salt, and a pinch of white pepper. Drizzle over plated chicken.

Freezer instructions: After breading, freeze rolls solid on a parchment-lined pan (~2 hours), then transfer to a freezer bag. Cook from frozen at 375°F for 25–28 minutes to 165°F internal temp.

Cheese swaps: Gruyère, provolone, or fontina all work well. Avoid very soft cheeses like brie.

Find it online: https://airfrycentral.com/air-fryer-chicken-cordon-bleu-stuffed-and-crispy/