Cup of Yum
1. Get out and measure your ingredients.
2. Lay out chicken breasts on a cutting board. Use a sharp knife to cut along one side of the chicken breast until it is almost cut in half. Unfold the chicken and lay out flat.
3. Place a film of plastic wrap over the chicken and pound out to ¼” thick using a meat mallet.
4. Season both sides of the chicken with salt, pepper, and paprika.
5. As evenly as possible.
6. Place 2 slices of ham.
7. And 2 slices of swiss cheese over the center of the chicken
8. Starting at one side, tightly wrap the chicken, rolling to the other side.
9. Secure using toothpicks.
10. Rub remaining salt, pepper or paprika over your chicken breasts.

Prepare the dredging station

Cup of Yum
1. Add flour, garlic, and onion powder to one bowl.
2. Stir to combine.
3. Whisk eggs into a second bowl.
4. Add panko and minced onions to a third bowl.
5. Dredge the chicken.
6. First, roll the chicken into the seasoned flour.
7. Then, dip and roll in the egg wash. Remove from eggs and let excess drip back into the bowl.
8. Finally, roll into the panko bread crumbs until evenly coated.
9. Repeat until all your chicken breasts are done.
10. Preheat the air fryer to 380* for 5 minutes.
11. Add the chicken to the air fryer basket and spray lightly with canola oil or nonstick cooking spray.
12. Cook for 8 minutes, flip and spray again with canola oil and cook 8 minutes more.
13. While the chicken is cooking prepare the dip.
14. Add dijon mustard to a small bowl.
15. Add sour cream, and crushed garlic.
16. Whisk to combine.
17. Remove from heat and pace on serving platter..
18. Garnish with fresh parsley and serve with garlic dijon dip. Serve each chicken cordon bleu cut in half. Enjoy!