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Avocado & Egg Salad
High Protein | Colorful & Fresh
Ingredients:
2 ripe avocados, sliced
3 soft-boiled eggs, halved
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
Fresh parsley, chopped
Salt & pepper to taste
2 tbsp olive oil
1 tbsp lemon juice
Method:
Boil eggs 6–7 mins, cool & peel.
Mix avocado, tomatoes, onion in bowl.
Place eggs on top gently.
Drizzle olive oil & lemon juice.
Season with salt, pepper, sprinkle parsley, serve fresh!❤️️

Panko-Breaded Chicken Roulade with Honey Mustard Sauce

Ingredients:

2 large boneless, skinless chicken breasts

4 slices deli ham

4 slices Swiss or Gruyère cheese

1 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

2 tbsp olive oil

1/2 cup flour

2 eggs, beaten

Salt & black pepper

For the Honey Mustard Sauce:

1/2 cup mayonnaise

2 tbsp honey

2 tbsp yellow mustard

1 tbsp Dijon mustard

1/2 tbsp lemon juice

Instructions

Prep Chicken:

Slice each chicken breast in half horizontally to make 4 thin fillets.

Place between plastic wrap and pound to 1/4-inch thickness.

Season both sides with salt and pepper.

Stuff & Roll:
Lay a slice of ham and a slice of cheese on each chicken fillet.

Roll up tightly, securing with plastic wrap film,ready for steaming.

Steam the chicken Roll:

Steam the Chicken roll until the chicken cook.

Breading:

Prepare three bowls: one with flour, one with beaten eggs, one with panko mixed with Parmesan and olive oil.

Dredge each roulade in flour, then egg, then panko mixture, pressing to coat evenly.

Deep-frying:

Remove the plastic wrap film after the chicken is cooked,
Deep-fry the steamed roulades down on a fryer until the golden brown color.

Honey Mustard Sauce:

Mix mayonnaise, honey, both mustards, and lemon juice until smooth. Chill until serving.

Serve:

Slice roulades, and drizzle with honey mustard sauce.

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