Parmesan Crusted Chicken Cordon Bleu

Here's your classic chicken cordon bleu recipe, but coated in bread crumbs and Parmesan cheese for a crispy exterior AND made easily in the air fryer. Dress it up with a simple sauce like the Brandy Mustard Cream Sauce.

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Parmesan Crusted Chicken Cordon Bleu

  • Prep Time: 35 m
  • Cook Time: 14 m
  • Total Time: 49 m
  • Servings:


  • 2 6-ounce boneless, skinless chicken breasts
  • salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 4 slices Swiss cheese
  • 4 slices deli-sliced ham
  • ¼ cup all-purpose flour
  • 1 egg beaten
  • ¾ cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese


  1. Butterfly the chicken breasts. Place the chicken breast on a cutting board and press down on the breast with the palm of your hand. Slice into the long side of the chicken breast, parallel to the cutting board, but not all the way through to the other side. Open the chicken breast like a “book”. Place a piece of plastic wrap over the chicken breast and gently pound it with a meat mallet to make it evenly thick.
  2. Season the chicken with salt and pepper. Spread the Dijon mustard on the inside of each chicken breast. Layer one slice of cheese on top of the mustard, then top with the 2 slices of ham and the other slice of cheese.
  3. Starting with the long edge of the chicken breast, roll the chicken up to the other side. Secure it shut with 1 or 2 toothpicks.
  4. Pre-heat the air fryer to 350ºF.
  5. Set up a dredging station with three shallow dishes. Place the flour in the first dish. Place the beaten egg in the second shallow dish. Combine the panko breadcrumbs and Parmesan cheese together in the third shallow dish. Dip the stuffed and rolled chicken breasts in the flour, then the beaten egg and then roll in the breadcrumbs-cheese mixture to cover on all sides. Press the crumbs onto the chicken breasts with your hands to make sure they are well adhered. Spray the chicken breasts with olive oil and transfer to the air fryer basket.
  6. Air-fry at 350°F for 14 minutes, flipping the breasts over halfway through the cooking time. Let the chicken rest for a few minutes before removing the toothpicks, slicing and serving.
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Comments (1)Post a Reply

  1. I’ve made this twice already, and I’m making it again tonight!
    This is my son’s favorite. It does take a little time, and I haven’t quite mastered the art of rolling up chicken, but it has turned out great every time!

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