• Get out and measure your ingredients.
  
• 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.
  
• Place a film of plastic wrap over the chicken and pound out to ¼” thick using a meat mallet.
  
• Season both sides of the chicken with salt, pepper, and paprika.
  
• As evenly as possible.
  
• Place 2 slices of ham.
  
• And 2 slices of swiss cheese over the center of the chicken
  
• Starting at one side, tightly wrap the chicken, rolling to the other side.
  
• Secure using toothpicks.
  
• Rub remaining salt, pepper or paprika over your chicken breasts.
  

Prepare the dredging station

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