COOKING CHICKEN CORDON BLEU RECIPES

Steps:

• Preheat oven to 400° and line a large baking sheet with parchment paper. Place a chicken breast between two pieces of plastic wrap on a cutting board and flatten to a ¼" thickness with a meat mallet or rolling pin. Top chicken with 2 slices of cheese, then 2 slices of ham. Starting at the top of the breast, roll up tightly and secure with toothpicks. Repeat with remaining chicken breasts.
• Place flour, eggs, and panko in three shallow bowls. Season flour with salt and pepper. Add melted butter and oregano to panko and mix until incorporated.
• Working with one at a time, roll chicken first in flour, then eggs, then panko mixture, pressing to coat. Place on prepared baking sheet. Bake until golden and cooked through, 30 minutes.
• Meanwhile make sauce: In a large skillet over medium heat, melt butter. Add flour and stir until golden, 2 minutes. Slowly whisk in milk, then add mustard. Let simmer until thickened, 5 minutes. Add Parmesan and stir until melted. Season with salt and pepper.
• Remove toothpicks from chicken and serve with sauce.

Steps:

• Grab your chicken breasts and place on a bread board. Half an inch from the top of the breast make an incision with your knife. Then slice down your chicken breast to open it up. Then once opened it will resemble a butterfly.
• Add a slice each of cheese and ham inside of your chicken and make sure that it is tucked in.
• Create your production line with a bowl for eggs, a bowl for flour and a bowl for breadcrumbs. Add garlic puree to your egg bowl, mixed herbs to your breadcrumbs and tarragon to your flour. Season all three bowls with salt and pepper and stir.
• Add your chicken to your flour bowl, then your egg bowl and finally your breadcrumbs. Making sure each bowl has well coated your chicken.
• Load your chicken into the air fryer basket and cook for 10 minutes at 180c/360f. Turn with kitchen tongs and cook for a further 5 minutes at the same temperature. Load onto plates and serve with your preferred sides.