Air Fryer Chicken Cordon Bleu: Crispy, Cheesy & Ready in 20 Minutes

Quick Recipe Summary

Detail	Information
Prep Time	15 minutes
Cook Time	18 minutes
Total Time	33 minutes
Servings	4 people
Cuisine	French-American Fusion
Course	Main Course / Dinner
Difficulty	Easy (Beginner Friendly)
Calories	~420 kcal per serving

Section	Heading Level
Introduction	H2
Why This Recipe Works	H2
Why You’ll Love This Recipe	H2
Ingredient Notes	H2
Kitchen Equipment	H2
Preparation Information	H2
Step-by-Step Instructions	H2
Expert Tips for Perfect Results	H2
Common Mistakes to Avoid	H2
Delicious Recipe Variations	H2
What to Serve With This Recipe	H2
Make Ahead & Meal Prep Tips	H2
Storage Instructions	H2
Reheating Instructions	H2
Nutritional Information	H2
Troubleshooting Guide	H2
Frequently Asked Questions	H2
Final Thoughts	H2

Introduction

There is a specific moment in cooking that transcends taste and becomes pure visual satisfaction: the cheese pull. If you have ever scrolled through food social media, you know exactly what I mean. This Air Fryer Chicken Cordon Bleu recipe is designed specifically to deliver that viral-worthy stretch while providing a hearty, savory filling that actually tastes as good as it looks. Unlike traditional baked versions that can dry out or require deep frying, this air fryer method uses circulating hot air to create a shatteringly crisp breadcrumb crust while keeping the chicken breast juicy and the ham-and-cheese center molten. Whether you need a quick weeknight dinner, an impressive date-night meal, or simply crave comfort food without the grease, these cutlets hit every note. They take less than 35 minutes from prep to plate, making them a practical solution for busy days without sacrificing that homemade quality we all crave. Let’s get cooking and achieve that perfect golden crunch together.

Why This Recipe Works

The magic of this Air Fryer Chicken Cordon Bleu lies in the physics of convection cooking combined with proper breading technique. Traditional ovens rely on radiant heat which can be slow to penetrate breaded items, often resulting in soggy bottoms before the top crisps. An air fryer acts as a powerful countertop convection oven; its rapid air circulation removes surface moisture instantly, creating the Maillard reaction responsible for browning and crunch much faster than conventional baking. By pounding the chicken to an even thickness, we ensure the meat cooks at the same rate as the breading sets. The layering order—cheese directly against chicken, then ham—is crucial. The melting cheese acts as a glue, sealing the ham against the meat and preventing leaks during the high-heat cook. Furthermore, spraying the breadcrumbs with oil before cooking conducts heat efficiently into the starch granules, ensuring they toast rather than just dry out. This isn’t just reheating leftovers; it’s engineering a superior texture profile that rivals restaurant fried chicken but with significantly less fat.

Why You’ll Love This Recipe

Viral-Worthy Cheese Pull: The enclosed pocket design guarantees that satisfying molten center everyone loves.
Healthier Than Fried: Uses 90% less oil than deep frying while achieving identical crispiness.
Ready in Under 35 Minutes: Perfect for last-minute dinners or unexpected guests.
Pantry-Friendly Ingredients: Uses standard chicken breasts, deli ham, and sliced cheese—no specialty shopping required.
Kid-Approved: The mild flavor and fun crispy exterior make these a hit with younger eaters.
Foolproof Breading: The three-step dredge ensures coating stays attached, never sliding off.
Versatile Meal Option: Works equally well as a main course, sandwich filler, or salad topping.

Ingredient Notes

Boneless Skinless Chicken Breasts

Purpose: The protein vessel for the filling. Must be pounded thin to cook quickly and evenly.
Substitutions: Chicken thighs (boneless/skinless) work but require longer cook time. Turkey cutlets are a leaner alternative.
Buying Tips: Look for “thin-sliced” or “cutlet” packs to save pounding time. Ensure breasts are uniform in size for consistent cooking. Avoid those injected with saline solution (check labels) as they can be overly salty when paired with ham/cheese.
Storage Tips: Keep refrigerated until ready to use. Freeze individual portions wrapped tightly if buying in bulk. Thaw overnight in fridge before prepping.

Deli Ham Slices

Purpose: Adds saltiness, umami, and structural layer between chicken and cheese.
Substitutions: Prosciutto (saltier, crispier), bacon (pre-cooked/crumbled), or turkey breast for lower sodium.
Buying Tips: Choose thicker-cut deli ham over paper-thin varieties; thin slices tear easily during assembly. Low-sodium options help balance overall salt content since cheese and breading add more.
Storage Tips: Use within 3-5 days of opening package. Keep sealed tightly to prevent drying. Can be frozen flat between parchment sheets for future use.

Swiss or Gruyère Cheese Slices

Purpose: Provides the signature melt and nutty flavor classic to Cordon Bleu.
Substitutions: Mozzarella (better stretch, milder taste), provolone (sharper), cheddar (stronger flavor). Avoid pre-shredded cheese (anti-caking agents inhibit melting).
Buying Tips: Buy blocks and slice yourself for superior meltability. Pre-sliced deli cheese works in pinch but often contains stabilizers. Younger cheeses melt better than aged ones.
Storage Tips: Wrap tightly in wax paper then plastic wrap. Refrigerate up to 2 weeks. Freeze blocks for up to 6 months; thaw in fridge before slicing.

Panko Breadcrumbs

Purpose: Creates the ultra-crispy, airy crust essential to this dish. Japanese-style panko has larger flakes than regular breadcrumbs.
Substitutions: Regular breadcrumbs (denser crunch), crushed cornflakes (extra crunch), almond flour (low-carb option).
Buying Tips: Always choose panko over fine crumbs for maximum crispness. Toasted panko adds deeper color/flavor but plain works fine. Check expiration date; stale panko won’t crisp properly.
Storage Tips: Store in airtight container in cool dark place. Freezer extends freshness indefinitely. Revive stale panko by toasting in dry skillet 2-3 mins.

All-Purpose Flour & Eggs

Purpose: Flour creates dry base for egg adhesion; egg acts as glue binding crumbs to chicken.
Substitutions: Almond/coconut flour (gluten-free), aquafaba or flax egg (vegan binder), milk/yogurt wash (lighter coating).
Buying Tips: Standard unbleached AP flour works best. Room temperature eggs coat more evenly than cold ones. Beat eggs thoroughly until uniform yellow; streaks cause patchy breading.
Storage Tips: Flour keeps 6-8 months in pantry. Eggs refrigerate 3-5 weeks past pack date. Discard cracked/shell-damaged eggs immediately.

Cooking Oil Spray

Purpose: Conducts heat into breadcrumbs for browning; prevents sticking to basket.
Substitutions: Brushed melted butter/oil, aerosol-free pump sprayers filled with avocado/olive oil.
Buying Tips: Avocado oil spray has highest smoke point (520°F); ideal for air frying. Avoid propellant-heavy sprays that leave residue. Pump sprayers offer cleaner ingredient lists.
Storage Tips: Store aerosols away from heat sources. Clean pump sprayer after each use to prevent clogging. Olive oil solidifies below 50°F; store at room temp.

Kitchen Equipment

Air Fryer (Basket Style Preferred): Essential for circulating hot air. Basket style allows better airflow than oven-style models. Minimum 4-quart capacity recommended.
Meat Mallet or Rolling Pin: For pounding chicken to even ½-inch thickness. Textured side grips meat better.
Three Shallow Dishes/Pies: For standardized breading station (flour → egg → panko). Wide rims prevent spillage.
Sharp Chef’s Knife: For trimming chicken and portioning if needed.
Tongs: For handling raw chicken safely and flipping cooked cutlets without piercing (which releases juices).
Instant-Read Thermometer: Crucial for verifying safe internal temperature (165°F) without guessing.
Oil Sprayer/Bottle: For even coating of breadcrumbs. Aerosol or pump type both work.
Cutting Board: Dedicated board for raw poultry to prevent cross-contamination.
Wire Rack (Optional): For resting cooked cutlets; prevents steam buildup underneath that softens bottom crust.

Preparation Information

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 4 people

Step-by-Step Instructions

H3: Pound and Prepare the Chicken

Place chicken breasts between two sheets of plastic wrap or inside a zip-top bag. Using textured side of meat mallet, pound gently from center outward until uniformly ½-inch thick. Why it matters: Even thickness ensures simultaneous cooking; thick ends stay raw while thin parts overcook. Plastic wrap prevents tearing and contains mess. Visual cue: Meat should be translucent at edges, no opaque thick spots remaining. Texture cue: Surface feels smooth, not lumpy. Common mistake: Pounding too aggressively tears meat; use firm but controlled taps. Professional tip: Chill pounded chicken 10 mins before stuffing; cold meat holds shape better during assembly.

H3: Set Up Breading Station

Arrange three shallow dishes in assembly line: Dish 1 = ½ cup flour seasoned with ½ tsp salt + ¼ tsp pepper. Dish 2 = 2 beaten eggs. Dish 3 = 1 cup panko mixed with 2 tbsp grated parmesan + 1 tsp dried parsley. Why it matters: Organization prevents cross-contamination and speeds assembly. Seasoning flour builds flavor foundation; herbs in panko distribute evenly. Visual cue: Each station distinct, no mixing between bowls. Aroma cue: Fresh herbs smell vibrant, not dusty/stale. Tip: Add 1 tbsp water to eggs if mixture seems too thick; thinner egg coats more evenly.

H3: Assemble the Pockets

Lay pounded chicken flat. Place 1 slice cheese centered on lower half, topped with 1 folded ham slice (folded ham fits better than flat). Fold upper half over filling, pressing edges firmly to seal. Why it matters: Cheese-first placement melts into chicken creating seal; ham on top protects cheese from direct heat initially. Folding creates natural pocket without toothpicks. Visual cue: Edges meet cleanly, no gaps visible. Texture cue: Seal feels secure when pressed gently. Critical tip: Pat chicken dry before assembling; moisture prevents adhesion and causes steaming instead of crisping.

H3: Bread the Cutlets

Dredge sealed chicken in flour, shaking off excess. Dip fully in egg, letting drip fall back into bowl. Press firmly into panko mixture, ensuring complete coverage. Flip and repeat pressing on second side. Why it matters: Flour absorbs surface moisture for egg grip; egg hydrates crumbs for adhesion; pressing embeds crumbs so they don’t fall off during cooking. Excess flour creates gummy barrier; excess egg makes coating slide off. Color cue: Coated chicken looks uniformly textured, no bare patches. Common mistake: Touching coated chicken with wet hands transfers moisture; use tongs or clean dry fingers only.

H3: Air Fry Until Golden and Safe

Preheat air fryer to 380°F (193°C) for 3 minutes. Lightly spray basket with oil. Place cutlets in single layer, not touching. Spray tops generously with oil. Cook 8 minutes, flip carefully with tongs, spray again, cook 7-10 more minutes until internal temp reaches 165°F (74°C). Why it matters: Preheating jumpstarts crisping; spacing allows air circulation; oil spray enables browning. Flipping ensures even color; thermometer verifies safety without overcooking. Visual cue: Deep golden brown crust, no pale spots. Aroma cue: Toasted breadcrumb scent indicates proper browning. Doneness test: Juices run clear when pierced near bone area; meat feels firm not squishy. Rest: Let rest 3-5 minutes before cutting; residual heat finishes cooking and redistributes juices.

Expert Tips for Perfect Results

Dry Chicken = Crispy Chicken: Moisture is enemy of crispness. Pat chicken bone-dry before seasoning. After pounding, let sit uncovered in fridge 15 mins to air-dry surface further.
Double-Dip for Extra Crunch: For armor-like crust, repeat egg→panko step. First coat seals surface; second coat builds texture. Shake off excess between dips to prevent clumping.
Cheese Temperature Matters: Use cheese straight from fridge. Cold cheese takes longer to melt, giving crust time to set first. Room-temp cheese may leak before breading firms up.
Don’t Overcrowd Basket: Leave 1-inch space between cutlets. Crowding creates steam pockets that soften coating. Cook in batches if necessary; quality trumps speed.
Spray Generously But Evenly: Hold sprayer 6 inches away; mist in sweeping motion. Pooling oil creates greasy spots; missed areas stay pale. Rotate basket halfway if your model has hot spots.
Thermometer Is Non-Negotiable: Visual cues deceive with stuffed chicken. Insert probe horizontally into thickest part avoiding filling. 165°F is safe; pulling at 160°F accounts for carryover cooking during rest.

Common Mistakes to Avoid

Mistake: Filling Leaks Out During Cooking

Why: Poor seal, overstuffing, or cheese placed directly against edge.
Prevention: Leave ½-inch border around filling. Press edges firmly. Chill assembled cutlets 10 mins before breading to firm seal. Use toothpick temporarily if needed (remove before serving).
Fix: Patch leaks with extra panko pressed into gap. Accept rustic appearance; flavor remains intact. Next time, reduce filling volume slightly.

Mistake: Breading Falls Off

Why: Wet chicken surface, insufficient egg coating, or handling coated chicken with wet hands.
Prevention: Dry chicken thoroughly. Ensure full egg coverage. Use tongs/dry fingers only after breading. Press crumbs firmly during coating.
Fix: Cannot reattach post-cook. Serve with sauce to mask imperfections. Next time, prioritize drying and gentle handling.

Mistake: Soggy Bottom Crust

Why: Steam trapped under cutlet, overcrowded basket, or insufficient oil spray.
Prevention: Single layer only. Spray basket AND cutlet tops. Rest on wire rack post-cook (not plate) to allow airflow underneath.
Fix: Finish under broiler 1-2 mins watching closely. Next time, increase spacing and oil application.

Mistake: Dry, Tough Chicken

Why: Overcooking, uneven pounding, or skipping rest period.
Prevention: Pound evenly. Use thermometer. Pull at 160°F; rest 5 mins. Brine chicken 30 mins beforehand for moisture insurance.
Fix: Cannot reverse dryness. Serve with creamy sauce. Next time, monitor temp closely and brine if possible.

Delicious Recipe Variations

Spicy Jalapeño Popper Cordon Bleu

Add diced jalapeños + cream cheese to filling. Use pepper jack cheese instead of Swiss. Coat with spicy panko (add cayenne/chili powder). Heat level adjustable; creamy cheese balances spice beautifully.

Vegetarian Mushroom Swiss Pocket

Replace chicken with large portobello caps or cauliflower steaks. Fill with sautéed mushrooms, onions, gruyère. Same breading method. Umami-rich plant-based alternative with similar texture profile.

Vegan Jackfruit “Chicken” Version

Use young green jackfruit (canned) pulled apart + vegan cheese + vegan ham substitute. Bind with aquafaba. Coat with vegan panko. Surprisingly convincing texture; great for dairy-free diets.

Bacon Cheddar Ranch Twist

Swap ham for crispy bacon bits + cheddar cheese. Add ranch seasoning to flour dredge. Classic American flavors in elegant package. Kids especially love this variation.

Mediterranean Olive Feta Alternative

Fill with kalamata olives, sun-dried tomatoes, feta, spinach. Skip ham entirely. Use lemon-herb panko. Salty, tangy profile pairs wonderfully with crisp coating.

Extra Cheesy Three-Cheese Blend

Combine swiss, mozzarella, fontina in filling. Each cheese contributes unique melt/stretch/flavor properties. Ultimate indulgence for cheese lovers. Reduce ham to ½ slice to balance richness.

Healthy Greek Yogurt Marinade

Marinate chicken in yogurt-lemon-herb mix 2 hours before prepping. Yogurt enzymes tenderize while adding protein. Lower fat than traditional method; equally moist results.

Low-Carb Almond Flour Crust

Substitute panko with almond flour + grated parmesan. Higher protein/fiber, lower carb. Texture differs slightly but satisfies craving. Adjust cook time/lower temp 25°F to prevent burning.

High-Protein Turkey Ham Pocket

Use turkey breast cutlets instead of chicken. Leaner protein source with familiar flavors. Add mustard to egg wash for authenticity. Great post-workout snack option.

Buffalo Blue Cheese Kick

Toss shredded chicken in buffalo sauce + blue cheese crumbles for filling. Use celery seed-seasoned panko. Tangy, spicy twist on classic. Serve with ranch dipping sauce.

What to Serve With This Recipe

Side Dishes

Garlic Parmesan Roasted Asparagus: Crisp-tender spears echo coating flavors; garlic complements chicken perfectly.
Creamy Mashed Potatoes: Rich, velvety potatoes provide neutral canvas that highlights bold cutlet flavors.
Honey Glazed Carrots: Sweet glaze contrasts savory breading; orange color brightens plate visually.
Wild Rice Pilaf: Nutty grains add chewy texture variety without competing with main event.

Salads

Classic Caesar Salad: Crisp romaine + sharp dressing cut through richness; croutons mirror crunchy coating.
Arugula Pear Salad: Peppery greens + sweet fruit + balsamic provide refreshing palate cleanser.
Tomato Cucumber Salad: Simple, acidic salad offers cooling counterpoint to warm fried elements.

Sauces for Dipping

Honey Mustard: Sweet-tangy emulsion enhances ham-cheese combination naturally.
Ranch Dressing: Creamy herbaceous dip echoes breading seasonings; universally loved pairing.
Marinara Sauce: Italian-inspired dip adds acidity and herbal complexity; transforms into chicken parm hybrid.
Spicy Aioli: Garlic-mayo base with sriracha kick elevates simple flavors unexpectedly well.

Drinks

Chardonnay (Oaked): Buttery wine mirrors rich cheese notes; acidity cuts through fried coating.
Iced Tea (Unsweetened): Tannins cleanse palate between rich bites; zero calories won’t compete.
Sparkling Water with Lemon: Effervescence refreshes; citrus echoes brightness in filling.
Light Lager: Crisp beer complements fried foods traditionally; carbonation scrubs palate effectively.

Desserts

Lemon Sorbet: Bright, icy finish resets palate perfectly after savory richness.
Fresh Berry Compote: Natural sweetness + acidity balances meal without heaviness.
Dark Chocolate Squares: Bittersweet chocolate provides sophisticated ending; small portion satisfies without overwhelming.

Make Ahead & Meal Prep Tips

Refrigerator Prep

Assemble cutlets completely through breading stage. Store on parchment-lined tray covered loosely with plastic wrap up to 24 hours. Chill thoroughly before cooking; cold cutlets hold shape better. Do not spray with oil until ready to cook; premature oil makes coating gummy.

Freezer Storage (Uncooked)

Flash-freeze breaded cutlets on baking sheet 1 hour until solid. Transfer to freezer bags with parchment between layers. Freeze up to 3 months. Cook directly from frozen at 360°F for 22-25 minutes (lower temp, longer time prevents burning before center cooks). Excellent for meal prep.

Freezer Storage (Cooked)

Cool completely. Wrap individually in foil then plastic wrap. Freeze up to 2 months. Reheat in air fryer 350°F for 5-7 minutes to restore crispness. Quality best within first month; longer storage risks freezer burn affecting texture.

Storage Instructions

Refrigerator

Store cooled cutlets in airtight container for up to 3 days. Place parchment between layers to prevent sticking. Crispness diminishes over time; reheating restores texture significantly. Do not store warm; condensation creates sogginess.

Freezer

See make-ahead tips above. Label bags with date and contents. Consume within recommended timeframe for best quality. Thaw overnight in fridge before reheating if preferred; cooking from frozen works equally well.

Reheating Instructions

Air Fryer (Best Method)

Preheat to 350°F (175°C). Place cutlets in single layer. Heat 4-6 minutes until crispy and internal temp reaches 165°F. Restores original texture most effectively. Spray lightly with oil if coating looks dry.

Oven (Good Alternative)

Preheat to 375°F (190°C). Place on wire rack set over baking sheet. Heat 10-12 minutes. Wire rack allows airflow underneath preventing sogginess. Superior to microwave for texture preservation.

Microwave (Last Resort)

Heat 30-45 seconds on medium power. Coating will soften significantly; cheese melts but crust loses crispness. Use only when speed outweighs texture. Follow with brief toaster oven stint if available to revive crunch.

Stovetop (Skillet Revival)

Heat non-stick skillet over medium-low. Place cutlet cut-side down 2-3 mins to crisp bottom. Flip briefly to warm top. Covers partially to melt cheese. Good compromise when appliances unavailable.

Nutritional Information

Approximate values per serving (based on standard ingredients):

Calories: 420 kcal
Protein: 38g
Carbohydrates: 22g
Fat: 18g
Fiber: 1g
Sugar: 2g
Sodium: 680mg

Note: Values vary based on chicken size, cheese type, ham sodium content, and oil spray quantity. Consult product labels for precise calculations. These are estimates for general guidance.

Troubleshooting Guide

Problem: Coating Burns Before Chicken Cooks

Cause: Air fryer too hot, cutlets too close to element, or excessive oil spray.
Solution: Reduce temp 25°F. Move basket to lower position if adjustable. Spray more lightly next time. Tent loosely with foil if browning too fast.

Problem: Cheese Doesn’t Melt Fully

Cause: Cheese too cold, cutlets too thick, or insufficient cook time.
Solution: Use room-temp cheese. Pound chicken thinner. Extend cook time 2-3 mins checking temp frequently. Ensure filling isn’t packed too densely.

Problem: Chicken Shrinks During Cooking

Cause: Muscle fibers contract from heat; uneven pounding exacerbates.
Solution: Pound evenly to ½-inch. Score surface lightly in crosshatch pattern (shallow cuts) to release tension. Accept some shrinkage as normal; focus on even cooking.

Problem: Filling Tastes Bland

Cause: Under-seasoned chicken, low-quality ham/cheese, or insufficient resting.
Solution: Season chicken aggressively before assembly. Use flavorful aged cheeses. Rest cutlets 5 mins post-cook; resting allows flavors to meld and redistribute.

Problem: Basket Sticking Ruins Coating

Cause: Insufficient oil spray, overcrowding, or moving cutlets too early.
Solution: Spray basket generously before placing cutlets. Don’t touch/move until crust sets (~5 mins). Use silicone liners if persistent issue (note: may reduce crispness slightly).

Frequently Asked Questions

Can I use frozen chicken breasts?

Yes, but thaw completely first. Frozen chicken releases excess water during cooking, creating steam that prevents crisping. Thaw overnight in fridge; pat extremely dry before prepping. Never cook frozen stuffed chicken; exterior burns before interior reaches safe temp.

How do I know when it’s done without thermometer?

Cut into thickest part; juices should run clear, not pink. Meat should feel firm when pressed, not squishy. However, thermometer is always recommended for safety; visual cues can deceive with stuffed items. When in doubt, cook longer.

Can I make this gluten-free?

Absolutely! Substitute panko with crushed gluten-free crackers, almond flour, or certified GF breadcrumbs. Verify all other ingredients (ham, cheese) are GF-certified if sensitive. Texture differs slightly but still delicious.

Why did my breading fall off?

Moisture on chicken surface, insufficient egg coating, or handling with wet hands. Pat chicken bone-dry. Ensure full egg coverage. Use tongs/dry fingers only after breading. Press crumbs firmly during coating. Chill assembled cutlets 10 mins before cooking.

Can I bake these instead of air frying?

Yes. Bake at 400°F (200°C) on wire rack set over baking sheet for 20-25 minutes. Flip halfway. Spray generously with oil. Takes longer than air fryer; crispness may be slightly less intense but still very good.

What cheese melts best for this?

Low-moisture whole milk mozzarella stretches most dramatically. Swiss/gruyère offer classic flavor with good melt. Avoid fresh mozzarella (too wet) or pre-shredded varieties (anti-caking agents inhibit melting). Block cheese shredded fresh always wins.

Can I prepare these ahead for party?

Assemble and bread up to 24 hours ahead; refrigerate covered. Cook just before serving for optimal crispness. Alternatively, cook fully, cool, reheat in air fryer 5-7 mins before guests arrive. Sacrifices some freshness but convenient for entertaining.

Is this recipe kid-friendly?

Extremely. Mild flavors, familiar textures, and fun crispy exterior appeal to children. Hide veggies in filling if desired. Cut into strips for easier eating. Often becomes favorite family meal once kids try the cheese pull.

Final Thoughts

This Air Fryer Chicken Cordon Bleu proves that impressive food doesn’t require hours of labor or exotic ingredients. Sometimes the most satisfying meals come from clever combinations of humble staples executed with care. That moment when you cut into the warm, golden cutlet and watch the cheese stretch endlessly—it’s worth every minute of preparation. Whether you’re feeding kids after school, hosting friends for game night, or simply treating yourself to something special, this recipe delivers joy in edible form. Don’t hesitate to experiment with fillings or coatings; make this recipe your own. If you try it, please share your experience in the comments below. Did you achieve the perfect pull? What variation did you love most? Your feedback inspires our community. Rate the recipe if you enjoyed it—we’d love to hear how your Air Fryer Chicken Cordon Bleu turned out in your kitchen!