Baked Chicken Cordon Bleu
"This nutritious twist on Chicken Cordon Bleu is a beloved dish in our household! Filled with layers of ham and cheese, then coated in breadcrumbs and baked to perfection in the oven, or prepared effortlessly in the air fryer."
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Ingredients
- cooking spray
- 2 large egg whites
- 1 tbsp water
- 1/2 cup seasoned breadcrumbs
- 1/4 cup grated parmesan cheese
- 5 oz 6 slices thinly sliced lean deli ham, sliced in half
- 6 slices 4.4 oz Sargento reduced fat Swiss cheese, cut in half
- 1 large egg
- 12 thin sliced
- salt and fresh cracked pepper
Instructions
- 1
Begin by heating your oven to 450°F. Prepare a large baking sheet that is non-stick by applying a light coating of cooking spray.
- 2
Rinse the chicken cutlets thoroughly and pat them dry; gently pound the chicken to achieve a thinner consistency and season lightly with salt and black pepper.
- 3
Arrange the chicken on a clean work surface, placing a slice of ham atop each piece, followed by a slice of cheese. Roll them up tightly, ensuring the seam is on the bottom.
- 4
In a medium mixing bowl, beat together the eggs, egg whites, and a splash of water to create an egg wash.
- 5
In a separate medium bowl, mix together the breadcrumbs and grated parmesan cheese.
- 6
Dip each chicken roll into the egg wash, allowing any excess to drip off, then coat them in the breadcrumb mixture.
- 7
Position the chicken rolls seam side down on the prepared baking sheet. Lightly mist the tops with additional cooking spray and bake for approximately 25 minutes, or until the chicken is fully cooked through.
- 8
Repeat steps 1 through 6 for any additional chicken rolls you may have.
- 9
Preheat your air fryer to 400°F. Lightly spray both sides of the chicken rolls with oil. Cook in batches for 12 minutes, flipping them halfway through the cooking time.