Step 1

Place the chicken breast on a cutting board and press down on the long side of the chicken breast with the palm of your non-dominant hand. While pushing down on the breast with your hand, cut through lengthwise until you are ½ inch from the other side. Open the chicken breast up like a book.

Step 2

Place a piece of plastic wrap over the chicken breast and gently pound it with a meat tenderizer, make it the same thickness throughout.

Step 3

Season the chicken with salt and pepper and then spread Dijon mustard on pounded surface of each chicken breast.

Step 4

Place one slice of cheese on top of the mustard, then top with the 2 slices of ham and the other slice of cheese.

Step 5

Starting with the long edge of the chicken breast, roll the chicken up to the other side, tucking each layer in as you roll. Secure with toothpicks.

Step 6

Place the flour in one. Place the beaten egg in the second dish. Combine the panko breadcrumbs and Parmesan cheese together in the third one.

Step 7

Dip the stuffed and rolled chicken breasts in the flour, then the beaten egg and then roll in the breadcrumbs-cheese mixture to cover on all sides. Press the crumbs secure against the chicken breast to make sure they don’t fall off.

Step 8

Spray the chicken breasts with grapeseed oil and let sit for 5 minutes before transfering to the air fryer basket.

Step 9

Air-fry at 350°F for 16 minutes, flipping the breasts over halfway through the cooking time. Let the chicken rest for a few minutes before serving.