Air Fryer Chicken Cordon Bleu

Gather all ingredients and prepare your workstation. (5 minutes)

Butterfly each chicken breast: Place a chicken breast on a cutting board and carefully slice horizontally through the middle, being careful not to cut all the way through. Open it like a book. Place the butterflied chicken between two sheets of plastic wrap and gently pound to an even 1/4-inch thickness using a meat mallet or rolling pin. Repeat with the remaining chicken breast. (10 minutes)

Season the pounded chicken breasts with salt and pepper. Spread Dijon mustard evenly over the top of each breast. Layer one slice of Swiss cheese, two slices of ham, and another slice of Swiss cheese on each breast. (5 minutes)

Carefully roll up each chicken breast tightly, tucking in the sides as you go. Secure with toothpicks. (5 minutes)

Prepare the breading station: Place the flour in a shallow dish. In a second shallow dish, add the beaten egg. In a third shallow dish, combine the panko bread crumbs and grated Parmesan cheese. (5 minutes)

Preheat your air fryer to 350 degrees F (175 degrees C). (5 minutes)

Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten egg, allowing any excess to drip off. Finally, press the chicken into the panko bread crumb mixture, ensuring it's fully coated on all sides. Lightly spray each breaded chicken breast with cooking spray. (10 minutes)

Arrange the breaded chicken breasts in a single layer in the air fryer basket, being careful not to overcrowd. Cook for 10 minutes, then flip the chicken breasts and spray any dry spots with cooking spray. Continue cooking for another 8 minutes, or until the chicken is cooked through and no longer pink in the center. An instant-read thermometer inserted into the thickest part should read at least 165 degrees F (74 degrees C). (18 minutes)

Carefully remove the Chicken Cordon Bleu from the air fryer. Remove the toothpicks before serving. Let rest for a few minutes before slicing and serving. (5 minutes)