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Golden chicken cordon bleu bites on a platter with toothpicks and a bowl of creamy Dijon dipping sauce

Chicken Cordon Bleu Bites

Bite-size chicken stuffed with ham and Swiss, coated in panko and baked or air fried until golden, served with creamy Dijon sauce.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French-American
Calories: 310
Ingredients Method Notes

Ingredients
  

Bites
  • 1 1/2 pounds boneless skinless chicken breasts cut into 1 1/2-inch cubes (680 g)
  • 6 slices deli ham cut into strips
  • 4 slices Swiss cheese cut into small squares
  • 1/2 cup all-purpose flour 65 g
  • 2 large eggs beaten
  • 1 1/2 cups panko breadcrumbs 90 g
  • 1/3 cup grated Parmesan 30 g
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • olive oil spray for coating
Dijon dipping sauce
  • 1/2 cup sour cream 115 g
  • 1/4 cup mayonnaise 60 g
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh chives chopped

Method
 

Prepare
  1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment, set a wire rack on top and spray it with oil.
  2. Pat the chicken dry and toss with the salt, pepper, garlic powder and paprika.
  3. Cut a small pocket in each cube or flatten it lightly. Add a strip of ham and a square of cheese, fold the chicken over and secure with a toothpick.
Bread and bake
  1. Put the flour in one dish, the eggs in a second and the panko mixed with Parmesan in a third.
  2. Roll each bite in flour, dip in egg, then press firmly into the panko.
  3. Arrange on the rack with space between, spray the tops with oil and bake for 18 to 22 minutes, flipping once, until golden and 165°F (74°C) inside. For the air fryer, cook at 380°F (195°C) for 10 to 12 minutes.
Sauce
  1. Stir together the sour cream, mayonnaise, Dijon, honey, lemon juice and chives. Chill until serving.
  2. Remove the toothpicks if you like, rest the bites for 5 minutes and serve warm with the sauce.

Notes

Make ahead: Bread up to 6 hours ahead and refrigerate, or freeze unbaked for up to 2 months and bake from frozen at 400°F (200°C) for 25 to 28 minutes.
Nutrition is an estimate per serving, including sauce.