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!