Chicken Cordon Bleu Roll-Ups

4 boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices ham
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1 teaspoon dried parsley
Salt and pepper to taste
1/2 cup all-purpose flour
2 eggs, beaten
Toothpicks
Directions:

Preheat your oven to 375°F (190°C).

Place each chicken breast between two sheets of plastic wrap. Pound them to an even thickness of about 1/4 inch.

Lay a slice of Swiss cheese and a slice of ham on top of each chicken breast.

Roll up the chicken breasts, securing the ends with toothpicks.

In a shallow dish, combine bread crumbs, grated Parmesan cheese, paprika, dried parsley, salt, and pepper.

Place the flour in another shallow dish and the beaten eggs in a third dish.

Dip each chicken roll-up into the flour, then the beaten eggs, and finally coat them with the breadcrumb mixture.

Heat some oil in an oven-safe skillet over medium-high heat. Brown the chicken roll-ups on all sides.

Transfer the skillet to the preheated oven and bake for about 25-30 minutes or until the chicken is cooked through and the cheese is melted and bubbly.

Serve hot, garnished with fresh parsley if desired.

Creamy Chicken and Rice Casserole

2 cups cooked chicken, shredded
2 cups cooked white rice
1 cup frozen peas and carrots, thawed
1 cup mayonnaise
1 can (10.5 ounces) condensed cream of chicken soup
1 cup shredded cheddar cheese
1/2 cup diced onion
1/2 cup diced celery
1/2 cup slivered almonds
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Directions:

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cooked chicken, cooked rice, thawed peas and carrots, mayonnaise, condensed cream of chicken soup, shredded cheddar cheese, diced onion, diced celery, slivered almonds, fresh lemon juice, salt, black pepper, and paprika. Mix everything together until well combined.

Transfer the mixture into a greased 9x13-inch baking dish, spreading it evenly.

Bake in the preheated oven for about 30-35 minutes or until the casserole is hot and bubbly, and the top is golden brown.

Remove from the oven and let it cool for a few minutes before serving.

Chicken Chow Mein

Ingredients:

8 ounces Chow Mein noodles

1 pound boneless, skinless chicken breasts, cut into thin strips

2 tablespoons vegetable oil

2 cloves garlic, minced

1 onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 cup sliced mushrooms

2 cups fresh bean sprouts

2 green onions, chopped

Sesame seeds for garnish (optional)

For the Chow Mein Sauce:

1/4 cup soy sauce

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

1/2 teaspoon sesame oil

1/2 teaspoon freshly grated ginger

1/2 teaspoon cornstarch

Directions:

Cook the chow Mein noodles according to package instructions until they are al dente. Drain and set aside.

In a small bowl, whisk together all the ingredients for the chow Mein sauce: soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, freshly grated ginger, and cornstarch. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the chicken strips and cook until they are no longer pink, about 4-5 minutes. Remove the cooked chicken from the skillet and set aside.

In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic, sliced onion, red bell pepper, green bell pepper, and sliced mushrooms. Stir-fry for about 3-4 minutes until the vegetables are tender.

Return the cooked chicken to the skillet and add the cooked chow Mein noodles.

Pour the chow Mein sauce over the chicken, vegetables, and noodles. Stir-fry for another 2-3 minutes, ensuring everything is well coated with the sauce.

Add the fresh bean sprouts and chopped green onions. Stir-fry for an additional 1-2 minutes until the bean sprouts are slightly wilted.

Air Fryer Salmon Fish Sandwich

Ingredients

Lemon-Caper Mayo:

• ▢ 6tbspmayonnaise, I like Sir Kensington
• ▢ 2tablespoonsdrained capers, minced
• ▢ 2teaspoonsfresh lemon juice

For the Fish:

• ▢ 16ouncesskinless salmon fillet, if frozen thawed, cut in 4 pieces
• ▢ 1teaspoonkosher salt, divided
• ▢ 2large egg whites, lightly beaten
• ▢ 1cupseasoned panko*, or gluten free panko
• ▢ Olive oil spray
• ▢ 4whole wheat buns, or gluten free buns
• ▢ 4butter lettuce leaves

Instructions

• Combine the ingredients for the Lemon-Caper Mayo in a small bowl and refrigerate until ready to eat.
• Pat the salmon dry with a paper towel. Cut the fish into 4 pieces, about 4 x 4 inches. Season with 1/2 teaspoon salt.
• Place the egg whites in a shallow bowl.
• In a second shallow bowl combine the panko with remaining 1/2 teaspoon salt.
• Dip the fish into the egg whites, then the panko. Set aside.
• Spray the basket with oil. Lay the fish on the basket in a single layer, in batches as needed.
• Spray the tops of the fish with oil and air fry 400F 8 minutes, turning half way, until golden and crisp.
• Serve fish on buns with lettuce and divide the sauce.