Air-Fried Chicken Cordon Bleu: A Quick, Crispy Delight

Chicken Cordon Bleu is a French dish, with the name translating to blue ribbon due to its delicious taste. It is a dish of chicken stuffed with ham and cheese, rolled up, and breaded. The air fryer is a convenient way to cook this dish, achieving a crispy golden crust without the hassle of traditional frying. The chicken is first cut into a pocket, stuffed with cheese and ham, and then breaded and cooked in the air fryer for around 20 minutes. The air fryer basket should not be overcrowded, and the chicken should be cooked in a single layer. The internal temperature of the chicken should reach 165 degrees Fahrenheit. This dish can be served with a sauce, such as a simple butter and flour mixture, or Dijon sauce, and sides such as steamed broccoli, mashed potatoes, or a simple salad.

How to cook chicken cordon bleu in an air fryer

Preparing the chicken breasts

Place each chicken breast between two sheets of heavy plastic or parchment paper on a solid, level surface. Using the smooth side of a meat mallet, lightly pound the chicken breast to a thickness of about 1/4 inch. Repeat this process with the remaining chicken breasts. This flattening technique is important as it ensures even cooking and allows for easier rolling and stuffing.

Once the chicken breasts are flattened, it's time to season them. Sprinkle salt and pepper on each breast, and then spread Dijon mustard on top. This adds flavour and moisture to the dish. You can also try adding mayonnaise and a dash of salt and pepper.

Now it's time to stuff and roll the chicken breasts. Place a slice of cheese on each breast, followed by two slices of ham, and finally another slice of cheese. Roll each breast up carefully, making sure the ham and cheese stay inside. Secure the rolled-up chicken breasts with toothpicks to hold them together. At this point, you can transfer the prepared chicken breasts to the refrigerator for at least 15 minutes or up to 4 hours before proceeding to the next steps of breading and air frying.

Stuffing the breasts with ham and cheese

To stuff the chicken breasts with ham and cheese, start by slicing each chicken breast horizontally, being careful not to cut all the way through. Open the two sides and flatten the chicken breast to a thickness of about 1/4 inch. You can place the chicken breast between two sheets of heavy plastic and use a meat mallet to pound it to the desired thickness.

Next, you'll want to layer the ham and cheese inside the chicken breast. Spread Dijon mustard on top of the chicken breast, then place a slice of cheese followed by two slices of ham, and another slice of cheese. You can also try placing a slice of cheese on a slice of ham, rolling them up, and then placing another slice of ham and cheese on top. This will result in a slice of ham being on the outside.

Roll up the chicken breast, enclosing the ham and cheese inside, and secure it with toothpicks. You may need about 4-5 toothpicks per breast, or 2 toothpicks if you've rolled up the ham and cheese inside another slice of ham. At this point, you can refrigerate the chicken for at least 15 minutes or up to 4 hours before cooking.

Breading the chicken

Prepare the Chicken

Start by slicing each chicken breast horizontally, being careful not to cut all the way through. Open the two sides like an open book and place the chicken breast between two sheets of heavy plastic on a solid, level surface. Lightly pound the chicken with the smooth side of a meat mallet until it reaches a thickness of about 1/4 inch. Repeat this process with each chicken breast and season with salt and pepper.

Create the Filling

Spread Dijon mustard on top of each chicken breast. Then, place a slice of cheese and two slices of ham on each breast, and finally, top with another slice of cheese. Secure the filling with toothpicks and set aside.

Dredge and Dip

Set up a breading station with three shallow bowls. Place flour in the first bowl, beaten eggs in the second, and bread crumbs in the third. Take each chicken bundle and first dredge it in the flour, shaking off any excess. Then, dip it into the beaten egg, allowing the excess to drip back into the bowl. Finally, press the chicken into the bread crumb mixture to coat both sides evenly.

Final Touches

Once the chicken is breaded, place the bundles on a plate and spray with a non-stick cooking spray. This will help ensure a crispy crust. Let the breaded chicken sit for a few minutes while you preheat your air fryer. You can also prepare a simple sauce by mixing mayonnaise, mustard, and a dash of salt and pepper, and spreading it over the chicken before breading.

Cooking

Arrange the breaded chicken in a single layer in the air fryer basket, being careful not to overcrowd it. Cook at a temperature between 350-380 degrees Fahrenheit for 18-25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Flip the chicken breasts halfway through the cooking process and spray any dry spots with a non-stick cooking spray.

Cooking in the air fryer

The first step is to prepare the chicken breasts. Place each chicken breast on a cutting board between two pieces of parchment paper. Flatten each breast with a mallet or a foil-wrapped brick to a thickness of 1/4 inch. Be careful not to pound all the way through.

Next, you will need to create a pocket in each chicken breast. Cut into the chicken breast horizontally, being careful not to cut all the way through. You can also place the chicken breast between two sheets of heavy plastic and pound it with a meat mallet to create the pocket.

Now it's time to stuff the chicken. Place a slice of cheese on top of a slice of ham. Layer another slice of ham and cheese on top. Roll them up so that the cheese is inside and the ham is on the outside. Repeat this process to create a second roll. Place one roll inside each chicken breast pocket and secure the pocket closed with toothpicks.

Once the chicken is stuffed, it's time to bread it. Dredge the chicken breasts in flour, shake off the excess, and then dip them into beaten egg. Allow any excess egg to drip back into the bowl. Finally, press the chicken into a bread crumb mixture to coat both sides. Place the breaded chicken on a plate and spray with non-stick spray or melted butter.

Now you are ready to air fry! Preheat your air fryer to between 350 and 380 degrees F. Place the chicken in a single layer in the air fryer basket and cook for 18 to 25 minutes. The cooking time will depend on the size and temperature of your air fryer, so adjust accordingly. Flip the chicken breasts halfway through the cooking time and spray any dry spots with non-stick spray or melted butter.

To ensure the chicken is cooked through, use an instant-read thermometer to check that the internal temperature reaches 165 degrees F. The chicken is done when it is no longer pink in the center and the juices run clear. Remove the toothpicks and let the chicken rest for a few minutes before serving.

Chicken Cordon Bleu can be served with a variety of side dishes, such as steamed broccoli, mashed potatoes, or a simple salad. Enjoy!

Making a sauce to serve

While your chicken is cooking in the air fryer, you can start making the sauce. Here is a recipe for a traditional creamy topping that goes with the classic French dish.

Ingredients:

• Butter
• Flour
• Milk
• Mustard
• Parmesan
• Salt and pepper to taste

Instructions:

• Melt the butter in a small saucepan over medium heat.
• Whisk in the flour and cook for 1 minute.
• Slowly whisk in the milk and continue whisking until the mixture is blended and smooth.
• Add the mustard and Parmesan, then simmer for 2-3 minutes, whisking constantly, until thickened.
• Season with salt and pepper to taste.
• Remove the toothpicks from the cooked chicken and spoon the sauce over the chicken cordon bleu to serve.

You can also add cornstarch and whipping cream to the sauce to help thicken it and make it creamier. This sauce can be stored in an airtight container in the refrigerator for up to 5 days.

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