Ingredients
Serves: 6
- 4 chicken breast, butterflied
- Salt and pepper
- 4 slices deli ham
- 2 slices Swiss, Comté or cheddar cheese, halved
- 200g panko breadcrumbs
- Cooking spray
Cheese sauce
- 11 tbsp. butter
- 1 tbsp flour
- 200ml milk
- 100g swiss, Comte or cheddar cheese
- Salt and pepper
Method
- Preheat the air fryer to 200°C.
- In 3 separate bowl, place some flour, 2 beaten eggs, and season the breadcrumbs with salt and pepper.
- Butterfly the chicken breast and flatten them to an even thickness.
- In the centre of each chicken breast, lay a slice of ham then the cheese. Fold it to close it tightly. Place the cordon bleu in the fridge for 20 minutes or 5 minutes In the freezer to help settle and be easier to breadcrumb.
- Once rested, Dip the chicken breasts in flour, then the egg mixture then the breadcrumb to coat and seal the flavour.
- Sprinkle chicken breasts with salt and pepper.
- Place on greased tray in air-fryer basket. Cook 18-22 minutes until cooked through.
- In the meantime, for cheese sauce, in a small saucepan, over medium heat, melt the butter and whisk flour for a minute. Whisk in the milk and keep stirring until boiling to avoid lumps. The sauce is ready once it is smooth and thickened.
- Remove from the heat and stir in cheese until melted.
- Check the seasoning and keep warm covered until needed.
- Serve the chicken with some mashed potato and cheese sauce immediately.
