1

Preheat the air fryer to 380 F for 5 minutes.

2

While it heats, finely zest the lemon into a small bowl, then halve the lemon on the cutting board.

3

Cut about 90 g from the ham steak and slice it horizontally into very thin slabs, then thinly slice the Swiss.

4

Stir the panko with olive oil, paprika, and garlic powder in a shallow dish until evenly moistened, like damp sand.

5

On the same board, butterfly each chicken breast by slicing horizontally almost through, open it like a book, and press it flat to an even half-inch.

6

Season the chicken on both sides with salt and pepper.

7

Layer ham and Swiss over one half of each breast, leaving a half-inch border, then fold closed and pin the edge with two toothpicks.

8

Spread Dijon over the outside of each bundle, then press it into the panko on every side until thickly coated.

9

Lay the bundles in the preheated basket without touching and air fry at 380 F for 10 minutes until the crust is set and golden on top.

10

While it cooks, trim the asparagus by snapping off the woody ends by hand, and lay the spears on a plate.

11

Squeeze one lemon half into the zest and stir in yogurt, Dijon, honey, salt, and pepper until smooth.

12

Snip the chives into the sauce with kitchen scissors and stir to fleck it green.

13

Flip the chicken with tongs and air fry 8 to 10 minutes more until deep golden and 165 F in the thickest chicken, not the cheese.

14

Move the chicken to plates, tent loosely with foil, and rest 5 minutes so the Swiss sets instead of running out.

15

Pile the asparagus into the hot basket, drizzle with oil, season with salt and pepper, and toss with tongs.

16

Air fry at 400 F for 6 to 7 minutes, shaking halfway, until bright green, tender-crisp, and charred at the tips.

17

Pull the toothpicks, add the asparagus to the plates, squeeze the remaining lemon half over it, and serve the sauce alongside.

Air Fryer Chicken Cordon Bleu with Lemon-Dijon Sauce & Asparagus

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