Chicken Cordon Bleu

Slice the chicken breast lengthwise, being careful not to cut all the way through—you want a pocket. Cover with plastic wrap and gently pound it out. Season both sides with salt and pepper.

Open up the chicken pocket and layer in some ham slices and Gruyère cheese. Fold the breast back together and press the edges firmly to seal.

Set up your breading station: coat the chicken in flour, then dip it in beaten egg, and finish with a thorough coating of breadcrumbs.

Heat a skillet with a bit of oil over medium heat and pan-fry for about 2–3 minutes per side until you get a nice golden, crispy exterior.

Transfer to an air fryer or a preheated 180°C (350°F) oven and bake for another 8 minutes until the chicken is cooked through and the cheese inside is melted.