Background and History:
Air Fryer Chicken Cordon Bleu is a contemporary take on the classic French dish. The term “Cordon Bleu” is associated with excellence in culinary arts and refers to a dish that’s skillfully prepared with premium ingredients. Traditionally, Chicken Cordon Bleu consists of chicken breasts stuffed with ham and cheese, then breaded and fried to golden perfection. This air fryer adaptation retains all the deliciousness while cutting down on oil and calories.
- 2 boneless, skinless chicken breasts
- 2 slices of ham
- 2 slices of Swiss cheese
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- 1 egg
- 1/4 cup milk
- Salt and black pepper to taste
- Cooking spray
Preparation Time: 15 minutes
Cooking Time: 15 minutes
- Preheat your air fryer to 375°F (190°C).
- Carefully butterfly each chicken breast and pound them to an even thickness.
- Season the chicken breasts with salt and black pepper.
- Lay a slice of ham and a slice of Swiss cheese on one half of each chicken breast.
- Fold the other half of the chicken breast over the ham and cheese, securing the edges with toothpicks.
- In one bowl, place flour. In another bowl, beat the egg with milk. In a third bowl, place breadcrumbs.
- Dredge each chicken breast in the flour, then the egg mixture, and finally the breadcrumbs, ensuring they are well-coated.
- Spray the air fryer basket with cooking spray and place the chicken breasts inside.
- Air fry for 15 minutes, turning the chicken halfway through, until they are golden brown and the internal temperature reaches 165°F (74°C).
- Remove toothpicks before serving.
Nutrition Facts: (Per serving)
- Calories: 400
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 190mg
- Sodium: 620mg
- Total Carbohydrates: 25g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 40g
- Customize your Chicken Cordon Bleu with different cheese or add a layer of Dijon mustard for extra flavor.
- Be mindful of any dairy or gluten allergies among your diners. Adapt the recipe as needed to accommodate any dietary restrictions or allergies.