📝 About This Recipe
Experience a modern, healthier twist on the classic Swiss-inspired French masterpiece, featuring tender chicken breasts wrapped around savory smoked ham and melting Gruyère cheese. By using the air fryer, we achieve a shatteringly crisp panko crust without the heavy oils of traditional deep frying, locking in all the juices. This elegant dish delivers a sophisticated symphony of textures and flavors that is sure to impress at any dinner party.
🥗 Ingredients
The Chicken Assembly
- 4 pieces Boneless skinless chicken breasts (approx. 6-8 oz each)
- 8 slices Deli-sliced smoked ham (thinly sliced)
- 4 slices Gruyère cheese (or Swiss cheese)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly cracked)
The Breading Station
- 1/2 cup All-purpose flour
- 2 Large eggs (beaten)
- 1.5 cups Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika
- 1 bottle Olive oil spray (for coating)
Dijon Cream Sauce
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour (for the roux)
- 1 cup Whole milk
- 1 tablespoon Dijon mustard
- 1/4 cup Parmesan cheese (finely grated)
- 1 tablespoon Fresh parsley (minced for garnish)
👨🍳 Instructions
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1
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even 1/4-inch thickness, being careful not to tear the meat.
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2
Season both sides of the flattened chicken breasts with salt and black pepper.
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3
Layer two slices of ham and one slice of Gruyère cheese on each breast, leaving a small border around the edges to prevent leaking.
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4
Tightly roll the chicken up, starting from the smaller end. Secure the rolls with toothpicks if necessary, ensuring the cheese is well-tucked inside.
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5
Prepare three shallow bowls: one with flour, one with the beaten eggs, and one with a mixture of panko, garlic powder, and smoked paprika.
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6
Dredge each chicken roll in flour (shake off excess), dip in the egg wash, and finally coat thoroughly with the seasoned panko, pressing gently to adhere.
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7
Preheat your air fryer to 375°F (190°C) for 5 minutes.
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8
Lightly spray the air fryer basket with olive oil. Place the chicken rolls in the basket, seam-side down, ensuring they do not touch.
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9
Generously spray the tops of the chicken with olive oil spray to help achieve a golden-brown color.
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10
Air fry for 18-22 minutes, flipping halfway through and spraying any dry flour spots with more oil, until the internal temperature reaches 165°F (74°C).
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11
While the chicken cooks, melt butter in a small saucepan over medium heat. Whisk in flour for 1 minute to create a roux.
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12
Slowly whisk in the milk until thickened. Stir in the Dijon mustard and Parmesan cheese until smooth. Season with a pinch of salt if needed.
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13
Remove chicken from the air fryer and let it rest for 5 minutes before removing toothpicks and slicing.
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14
Drizzle with the warm Dijon sauce and garnish with fresh parsley before serving.
💡 Chef's Tips
For the best results, chill the rolled chicken in the refrigerator for 30 minutes before breading to help them hold their shape. Use high-quality smoked ham like Black Forest for a deeper flavor profile. If the panko isn't browning evenly, don't be afraid to give it an extra spritz of oil; the oil is what facilitates the 'frying' effect in an air fryer. To prevent cheese from leaking out, ensure you don't pound the chicken so thin that it develops holes. Always use a meat thermometer to check for doneness rather than cutting into the chicken, which lets the juices and cheese escape.
🍽️ Serving Suggestions
Serve alongside roasted asparagus or steamed green beans for a vibrant, crunchy contrast. A side of buttery mashed potatoes or wild rice pilaf is perfect for soaking up the extra Dijon sauce. Pair with a crisp, chilled glass of Chardonnay or Sauvignon Blanc to cut through the richness of the cheese. For a lighter option, serve over a bed of fresh arugula tossed in a simple lemon vinaigrette.