Chicken Cordon Bleu

Tonight, I tried something new again – Chicken Cordon Bleu. I started with some Boneless Chicken Breasts, and I butterflied them, and pounded them out until they were quite thin. Then I prepared my bowls for the dredge – one with milk and eggs (beaten together), one with Flour, and one with a mixture of Breadcrumbs, Parmesan Cheese, Thyme, and Garlic Powder. Then I applied some Butter, Salt, and Pepper to the Chicken Breasts, put Swiss Cheese and Sliced Deli Ham – then rolled the Chicken Breasts tightly, and stuck 2 toothpicks through the roll to keep them in place.

Then, I dipped them into the Egg /Milk mixture, then into the Flour, then back into the Egg/Milk mixture, then into the Breadcrumb mixture – then placed them onto a Parchment Paper lined Cookie Sheet.

Then, I placed 5 of the 6 pieces in the oven (preheated to 350) for 40 minutes. I cooked the other one in the Air Fryer. Since I didn’t have good instructions for cooking them in the Air Fryer – I wanted to do a practice run. I cooked them in the Air Fryer at 350 for 15 minutes – flipping them half-way through.

The Chicken Cordon Bleu cooked in the Air Fryer probably could have been taken out at 13 minutes – but it was very good. A couple of noticeable differences in the 2 ways of cooking was that the outside of the Chicken from the Air Fryer was crispy, where the oven cooked was not. The other noticeable difference was that the cheese melted better in the oven cooked Chicken Cordon Bleu – but, as for the taste – they were both very good.

Here is the finished Chicken Cordon Bleu from the Air Fryer:

Here is the 5 pieces that were cooked in the oven:

Then we added some Cauliflower Rice and some Whole Kernel Corn – for a nice Monday night supper.

Leana liked the Oven Baked Chicken Cordon Bleu better – because the cheese was stringy, and melted. The rest of us thought they were pretty even on our assessment. The biggest advantage of the Air Fryer, in this case is that it cooks in less than half the time as the Oven cooked Chicken.

The next time, I think I’m going to wrap them in Bacon – and make them Bacon Wrapped Chicken Cordon Bleu!

EVERYTHING IS BETTER WITH BACON!

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