Easy Chicken Cordon Bleu Recipe Air Fryer Recipe For Stuffed

AIR-FRYER CHICKEN CORDON BLEU

Steps:

• Preheat air fryer to 365°. Sprinkle chicken breasts with salt and pepper. Place on greased tray in air-fryer basket. Cook 10 minutes. Top each with 1 slice of ham and a 1/2 slice of cheese, folding ham in half and covering chicken as much as possible. Sprinkle with bread crumbs. Carefully spritz crumbs with cooking spray. Cook until a thermometer inserted in chicken reads 165°, 5-7 minutes longer., For sauce, in a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Reduce to medium heat. Stir in wine and cheese; cook and stir 2-3 minutes or until cheese is melted and sauce is thickened and bubbly. Stir in salt and pepper. Keep warm over low heat until ready to serve. Serve with chicken.

AIR FRYER CHICKEN CORDON BLEU

Steps:

• Set 1 chicken breast on a cutting board. Hold a sharp knife parallel to the cutting board and along one long side of the breast; cut chicken breast almost in half, leaving breast attached at one side. Open breast so it lies flat like a book and cover with plastic wrap. Lightly pound with the flat side of a meat mallet to 1/4-inch thickness. Repeat with remaining chicken breast.
• Season each chicken breast with salt and pepper. Spread Dijon mustard on top. Place 1 slice of cheese on each breast. Top each with 2 slices of ham and 1 slice of cheese. Roll each breast up and secure with a toothpick.
• Place flour in a shallow bowl. Place egg in a second bowl. Mix panko bread crumbs and grated Parmesan in a third bowl.
• Preheat an air fryer to 350 degrees F (175 degrees C).
• Dip chicken first in flour, followed by egg, and finally roll in the bread crumb mixture. Spray chicken rolls with nonstick spray and let sit for 5 minutes while the air fryer preheats.
• Place chicken in the basket of the preheated air fryer and cook for 10 minutes. Spray any chalky spots with nonstick spray again. Cook until chicken is no longer pink in the center, 8 minutes more.

CHICKEN CORDON BLEU IN THE AIR FRYER

Steps:

• Place each chicken breast on a cutting board between 2 pieces of parchment paper. Being careful not to pound all the way through, use a mallet or a foil-wrapped brick to flatten each breast to a thickness of 1/4 inch.
• Cut ham and Swiss cheese slices in half so you have 4 pieces of each. Stack 1 piece ham and 1 piece of cheese in the middle of each flattened chicken breast. Roll up like a jelly roll, tucking the ham and cheese inside the breast as you roll. Secure the ends and sides with toothpicks so the cheese won't run out. Transfer to the refrigerator for at least 15 minutes, or up to 4 hours.
• Preheat an air fryer to 350 degrees F (175 degrees C), if recommended by the manufacturer.
• Combine flour, salt, and pepper in a small bowl. Place beaten egg in second bowl. Place bread crumbs in a third bowl.
• Dip each chicken bundle in flour mixture, then in egg, and finally in bread crumbs to coat. If you notice any spots that are just coated in flour, lightly pat with beaten egg and bread crumbs. Gently pat each bundle with melted butter and place in the air fryer basket.
• Air-fry until crust is nicely browned and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SIMPLE CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in. thickness. Place ham and cheese down the center of each; roll up and secure with a toothpick. Place butter and coating mix in separate shallow bowls. Dip chicken in butter, then roll in coating mix. , Place in a greased 2-qt. microwave-safe dish. Cover loosely and microwave on high for 5-7 minutes on each side or until no longer pink. Let stand for 5 minutes. Discard toothpicks.

EASY CHICKEN CORDON BLEU

Steps:

• Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter for 1-2 minutes on each side. Remove to paper towels to drain., On a lightly floured surface, roll each pastry sheet into a 12-in. square. Cut into four 6-in. squares. Place a chicken breast in the center of each square; top with cheese and ham., Whisk egg and water; lightly brush over pastry edges. Bring 2 sides of pastry over chicken, overlapping 1 over the other; press seams to seal. Pinch together ends and fold under. , Transfer to a greased 15x10x1-in. baking pan; brush tops with egg mixture. Bake for 30-35 minutes or until a thermometer reads 165°.