Crispy Air Fryer Chicken Cordon Bleu

Prepare the necessary components for preparation.

Lay a chicken breast flat on a stable surface. Make a horizontal incision through the center, being cautious not to penetrate the other side entirely. Open the two halves and arrange them like an open book. Position a chicken breast between two sheets of heavy plastic on a stable, level surface; gently pound with the flat side of a meat mallet to achieve a 1/4-inch thickness. Repeat this process with the remaining chicken breast.

Sprinkle each chicken breast with salt and pepper to taste. Apply a thin layer of Dijon mustard on top. Place one slice of cheese on each breast, followed by two slices of ham and another slice of cheese. Roll each breast up tightly and secure with a toothpick.

Prepare three separate containers for coating the chicken. Fill one shallow container with flour, another with a beaten egg, and the third with a mixture of panko bread crumbs and grated Parmesan cheese. Preheat an air fryer to 350 degrees Fahrenheit (175 degrees Celsius).

Dredge each chicken breast in flour, shaking off any excess. Dip the floured chicken into the beaten egg, allowing any remaining egg to drip back into the container. Press the coated chicken into the panko mixture, coating both sides evenly; place the breaded chicken breasts on a plate and spray with non-stick cooking spray. Allow the breaded chicken to sit for 5 minutes while the air fryer preheats, then arrange a single layer of breaded chicken in the air fryer basket.

Cook the breaded chicken breasts in the preheated air fryer for 10 minutes; flip the chicken breasts and spray any dry spots with non-stick cooking spray. Continue to cook until the chicken is no longer pink in the center, an additional 8 minutes. Use an instant-read thermometer to verify that the internal temperature has reached at least 165 degrees Fahrenheit (74 degrees Celsius).