I’ve come up with a way to make Chicken Cordon Bleu that’s super-easy, by stacking the ingredients instead of stuffing them. And even better, now you can make it your air fryer!
Don’t forget that you can use chicken breasts instead of thighs if you prefer, you can use prosciutto instead of ham, and you can use any kind sliced cheese.
Listen to me explain briefly about how to make this chicken, with some great tips along the way, by clicking the play button below:[sc name="airfryerchickcordonbleurotd"][/sc]
- 1/2 cup panko breadcrumbs
- 1 tsp. olive oil
- 1/4 tsp. garlic powder
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 4 (1 oz.) slices ham
- 4 boneless skinless chicken thighs (or 2 large chicken breasts cut in half)
- 4 (1 oz.) slices Swiss cheese
- 1 large tomato, sliced (optional)
- In a medium-sized bowl combine the panko, olive oil, garlic powder, salt, and pepper. Set aside.
- Lay the 4 slices of ham out a work surface, baking sheet, or cookie sheet in a non-overlapping layer.
- Take a chicken thigh and unroll it so that it is a flat single-layered piece. Put it on top of one of the slices of ham. Repeat with the remaining chicken thighs.
- Top each chicken thigh with a slice of cheese.
- If using, lay two tomato slices over each piece of cheese, overlapping the tomato slices slightly if needed to make them fit onto the chicken.
- Working in batches if necessary, arrange the stacks in the air fryer tray without overlapping.
- Set the temperature to 400°F and cook for 6 minutes.
- Top each chicken stack with one quarter of the bread crumb mixture and continue cooking for 6 to 8 minutes, or until an instant read thermometer inserted into the chicken registers 165°F.