Slice chicken:

Cup of Yum
1. Slice: Steady the chicken breast with one hand and carefully slice horizontally through the middle of the breast, maintaining the knife parallel to the cutting board and proceeding slowly to ensure two even slices. 2 large chicken breasts
2. Lightly pound the chicken slices between two pieces of plastic foil to ensure even thickness.
3. Season sliced pieces with salt and pepper on both sides.

Prepare cordon bleu:

1. Stuff chicken: Arrange the ham on the sliced chicken breasts. Break the cheese into 2 or 3 pieces and arrange them on top. To prevent cheese from leaking out during cooking, make sure to keep it away from the edges of the chicken.4-8 ham slices + 4 cheese slices
2. Fold one side of the cordon bleu over the other to make a pocket. Tuck in the ends and secure them with toothpicks.

Bread the chicken:

1. Breading station: Mix flour, lemon zest, and nutmeg in one bowl, whisk the eggs in another bowl, and place the breadcrumbs in a third bowl. 2 tablespoon flour + zest ½ lemon + nutmeg; 2 eggs; 1 cup/100 g breadcrumbs
2. Bread cordon bleu: Coat the chicken in flour and shake it carefully to remove the excess. Dip into the eggs and coat with breadcrumbs, pressing slightly to help them adhere to the meat.
3. Spray the chicken with cooking spray on both sides.

Air fry cordon bleu:

1. Preheat the air fryer to 375°F/ 190°C for 3 minutes or per the manufacturer's instructions.
2. Air fry the chicken cordon bleu for 18 minutes or until cooked through; the internal temperature should reach 165°F/74°C.
3. Rest: Use a spatula to take the pieces out of the air fryer carefully. Be cautious not to damage the breading on the bottom side of the parcels. Rest for 5 minutes on a cooling rack before serving.