5 Chicken Breast Cutlets
5 Slices Ham
5 Slices Swiss Cheese
1/2 Cup Seasoned Breadcrumbs
2 Tbsp Water
2 Tbsp Butter
2 Tbsp Flour
1 1/3 Cups Non-Fat Milk
2 Tbsp Dijon Mustard
1 tsp Garlic Powder
1/4 Cup Grated Parmesan Cheese
5 Cups Brussels Sprouts
1 Tbsp Olive Oil
1 Tbsp Garlic Powder
Salt & Pepper
Preheat oven to 425F and prepare a baking sheet with aluminum foil. Preheat air fryer to 350F.
Cut off bottoms of Brussels sprouts and slice in half. Evenly distribute on baking sheet. Coat with olive oil, garlic powder, salt, and pepper. Bake in oven for 15 minutes, then toss sprouts and bake for 8-12 additional minutes (depending on crisp preference).
Season chicken with salt and pepper. Turn chicken over so smooth side is against the cutting board.
Top each chicken breast with 1 slice of ham and 1 slice of cheese. Roll the chicken and secure with 2 toothpicks (use additional toothpicks if necessary).
In a bowl, whisk together egg and water. Fill another bowl with breadcrumbs. Dip each chicken in egg, then coat with breadcrumbs.
Once air fryer reaches temperature, place chicken on trays seam side up, let cook for 12 minutes. After 12 minutes switch the trays and cook for an additional 10 minutes.
To prepare the sauce, melt butter over low-medium heat in a small saucepan. Add flour and cook stirring frequently until the mixture clumps together. Gradually whisk in milk, working out clumps as you stir. Whisk in additional milk and bring to a simmer. Stir in Dijon mustard, garlic powder, Parmesan cheese, salt, and pepper. Continue to stir for 1-2 minutes or until sauce thickens.
Distribute Brussels sprouts and chicken cordon bleu into 5 separate containers, top with sauce.
Nutrition information: (Makes 5 Servings) 472 Calories, 23g Carbs, 20g Fat, 52g Protein