Air Fryer Chicken Cordon Bleu
I make Air Fryer Chicken Cordon Bleu when I want restaurant-quality dinner without heating up my whole kitchen or dealing with deep frying. The breadcrumb coating gets golden and crispy while the chicken stays juicy inside. The Emmental melts into the ham, creating gooey pockets of cheese in every slice, and the honey mustard sauce adds tangy sweetness that brings everything together. They're perfect for Sunday dinners, dinner parties, and date nights at home because they look impressive but you can bread them ahead for easy meal prep. They keep in the fridge for 3 days or in the freezer for up to 2 months.
Ingredients
- 4 chicken breast filet
- ½ cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- Salt & pepper to taste
- 4 slices Deli ham
- 4 slices Emmental cheese
- 1 egg
- 1 cup breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Fresh parsley for garnish if desired
- Spray oil
Instructions
- Start by placing the chicken filets between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound each piece until it's about ¼ inch thick. Season both sides with salt and pepper.4 chicken breast filet, Salt & pepper
- Lay a slice of ham and a slice of cheese over the center of each chicken fillet. Roll each one tightly from the wider end into a log, then secure with toothpicks to keep them from unrolling while cooking.4 slices Deli ham, 4 slices Emmental cheese
- In a small bowl, combine the breadcrumbs with paprika and oregano. In a separate bowl, whisk the egg until smooth.1 egg, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 cup breadcrumbs
- One at a time, brush each chicken roll with the beaten egg, then coat it evenly in the seasoned breadcrumbs. Lightly spray all sides with oil and arrange the coated rolls in the air fryer basket, leaving a little space between each.Spray oil
- Set the air fryer to 400°F (200°C) and cook the chicken rolls for about 15 minutes, or until the internal temperature reaches 160°F (70°C). If the tops start browning too quickly, carefully tent them with a bit of foil.
- While the chicken cooks, mix together the Greek yogurt, Dijon mustard, and honey in a small bowl until smooth and creamy.½ cup Greek yogurt, 2 tablespoons Dijon mustard, 1 tablespoon honey
- Once the chicken is done, remove the toothpicks and serve hot, drizzled with the honey mustard sauce and a sprinkle of fresh parsley if desired.Fresh parsley
Notes
- Pound evenly: Ensure the chicken is an even ¼ inch thick so it cooks at the same rate and rolls up smoothly without thick spots that remain undercooked.
- Use enough toothpicks: Secure each roll with 2-3 toothpicks, especially if your chicken pieces are larger, to prevent them from unrolling during cooking.
- Try different coating options: Add ¼ cup grated Parmesan to the breadcrumbs for extra flavor, dredge the chicken in flour before the egg wash for a thicker crust, or cut a pocket into the chicken instead of rolling it if you prefer a different presentation.
- Customize your cheese rolls: Use deli ham or leftover ham with any Swiss cheese slice, and add ½ teaspoon garlic powder or swap the oregano for Italian seasoning in the breadcrumbs for a more flavorful, delicious meal on top of the chicken.
- Check the temperature: Always use a meat thermometer to confirm the tender chicken breast reaches 160°F internally, so you know it's fully cooked without cutting into it and losing all the melted cheese.
- Flash freeze for meal prep: If you're making these ahead, freeze the uncooked, breaded rolls on a baking sheet for 1 hour, then transfer them to a freezer bag so they don't stick together.
Nutrition
Calories: 425kcalCarbohydrates: 26gProtein: 43gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 148mgSodium: 800mgPotassium: 645mgFiber: 2gSugar: 7gVitamin A: 496IUVitamin C: 1mgCalcium: 256mgIron: 3mg
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