Chicken Cordon Bleu
2 chicken breasts, boneless
1 slice ham
1 slice Swiss cheese
2 garlic cloves, minced, divided
1 egg, beaten
½ c bread crumbs
1 T tarragon, dried
1 T thyme, dried
1 t parsley, finely chopped
Sea salt and black pepper
Place the chicken breasts flat on cutting board. With a sharp knife, slice each chicken breast from the side, cutting about ¾ the way through chicken. Open up the chicken, exposing the insides of the breast.
Season all sides of the chicken with salt and pepper. Divide the garlic between the 2 breasts and place in center of chicken. Lay ½ slice of ham in the middle of each chicken breast and top with ½ slice of Swiss cheese. Close the chicken.
Combine the bread crumbs, thyme, tarragon, and parsley in a bowl large enough to place the chicken in the bread crumb mixture and cover. Coat in egg then back into the bread crumbs.
Place chicken into the Air Fry Basket. Place on Air Fryer Lid. Press “AIR FRY”. Press “PROG” and use the “START/PAUSE” dial to set to “Chicken Breast” and adjust the cooking time to 20 min.
After 20 minutes of cooking, using a handheld meat thermometer, check to see that the internal temperature has reached 165°F. If chicken is not cooked through, add cooking time in 5-minute intervals until cooked and temperature of 165°F is reached.
Serve with steamed veggies.