VIDEO
air fryer chicken cordon bleu

air fryer chicken cordon bleu

40 min

Enjoy a five-star dinner without leaving the comfort of home (or your slippers!). Crispy on the outside, filled with melty ham and topped with a creamy mustard sauce, this Air Fryer chicken cordon bleu turns weeknight meals into restaurant-worthy feasts—minus the hefty bill!

Ingredients Preparation

For the chicken:

4 small skinless chicken breasts
30 ml (2 tbsp) Dijon mustard
4 small slices ham
4 slices mozzarella
125 ml (½ cup) all purpose flour
2 eggs
250 ml (1 cup) panko breadcrumbs
Salt and pepper to taste

For the mustard sauce:

10 ml (2 tsp) olive oil
30 ml (2 tbsp) shallots, chopped
125 ml (½ cup) white wine
250 ml (1 cup) 5% dairy blend for cooking
15 ml (1 tbsp) Dijon mustard
15 ml (1 tbsp) whole-grain mustard
Salt and pepper to taste

Fo serve with:

450 g (1 lb) of halved green beans
125 ml of chopped shallots
15 ml (1 tbsp) olive oil
15 ml (1 tbsp) butter

For the chicken :

Preheat the air fryer to 205°C (400°F).
Slice the chicken breasts in half horizontally, without cutting all the way through. Open like a book and gently flatten.
Spread the inside of the chicken breasts with Dijon mustard and top with ham and mozzarella. Close up the chicken breasts and secure with toothpicks.
Set out three shallow bowls. Put the flour in the first bowl. Beat the eggs in the second and season with salt and pepper. Pour the breadcrumbs in the third.
Dredge the chicken breasts in flour, dip them into the beaten eggs and shake to remove the excess, then coat them with breadcrumbs.
Lightly spray the air fryer basket with cooking spray.
Place the chicken breasts in the air fryer basket and cook for 10 to 12 minutes. Flip the chicken breasts and cook for another 10 to 12 minutes until no longer pink in the centre.

For the mustard sauce :

While the chicken breasts are cooking, heat the oil for the sauce in a pot over medium heat. Add the shallots and sauté for 2 minutes.
Pour in the wine and reduce to a third of its volume. Add the dairy blend and both types of mustard. Season with salt and pepper and let simmer for 5 minutes over low heat.

To serve with :

Cook the green beans in a pot of boiling salted water for 2 minutes and drain.
Heat the olive oil and the butter in a frying pan over medium heat. Cook the chopped shallots in the oil and butter for 1 to 2 minutes.
Add the green beans, season with salt and pepper, and cook for another 2 to 3 minutes.

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