Air fryer chicken cordon bleu
Crispy golden chicken rolled around ham and melty Swiss cheese, with a quick honey Dijon sauce, a fancy dinner that’s easier than it looks.
- 50 min total
- 30 min hands-on
- A little more hands-on
- Serves 2
- About $3.58 a serving
- 660 calories
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 2 chicken breasts
- 4 slices sliced deli ham
- 2 slices Swiss cheese
- 1 large egg
- ¾ cup panko breadcrumbs
- 2 tbsp grated parmesan
- 1 tbsp Dijon mustard
- 3 tbsp sour cream
- 1 tsp honey
From your pantry
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
Each serving has about 660 calories, 69 g protein, 26 g carbs and 29 g fat, and costs about $3.58 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No grated parmesan? Parmesan wedge works.
- No sour cream? Plain Greek yogurt works.
- No honey? Maple syrup works.
Steps
Tap an underlined word for a quick explanation.
the air fryer to 360°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Lay each chicken breast between plastic wrap and pound it to an even ¼ inch thick. with the salt and pepper and wash your hands.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Dolly’s tip: Thin and even is what lets it roll up without splitting.Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Lay 2 of ham and 1 slice of Swiss on each breast, roll it up tightly from the short end, and pin it closed with two toothpicks.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Beat the egg in a shallow bowl, put the flour on a plate, and mix the panko, parmesan and oil in a third bowl.
Roll each bundle in the flour, then the egg, then press it into the panko all over.
Air fry seam side down 18 to 20 minutes, turning once, until and the chicken reads 165°F.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 19 min
Dolly’s tip: Test the chicken, not the cheese. Slide the thermometer in from the end.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
the mustard, sour cream and honey together for the sauce.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Let the rolls 5 minutes, pull out the toothpicks, them into rounds and serve with the sauce.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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