Skillet Chicken Cordon Bleu

4 Chicken Cutlets or 2 Butterflied Chicken breasts
1/2 tsp kosher salt
1/4 c. all purpose flour
1/2 teaspoon butter
1 1/2 teaspoons olive oil
1 tbsp lemon juice
2/3 c. reduced sodium chicken broth
1/2 tbsp dijon mustard
4+ thin slices deli ham
4 slices swiss cheese
chopped fresh parsley

Season chicken with salt and pepper to taste.  Place flour in shallow dish.  Lightly dredge the chicken with flour on both sides, shake off the excess reserving the flour.

In a small bowl combine the chicken broth, lemon juice, dijon mustard and 1 tsp flour.  Whisk until smooth. (I doubled the sauce)

Heat large skillet over medium-high heat.  Melt butter and add 1 tsp olive oil and half of the chicken. (I did everything together). Cook 2 minutes on each side until golden then transfer to dish.  Add remaining 1/2 tsp olive oil and remaining chicken.  Cook 2 minutes on each side, set aside on dish.

Reduce heat to medium-low, add chicken broth mix.  Whisk scraping up any bits stuck on pan.  Simmer for 2 minutes to reduce slightly.  Return chicken to pan, top each with a slice of ham and swiss cheese.  Cover skillet and simmer for 3-4 minutes until cheese is melted.

Serve chicken with sauce spooned over top.

Teriyaki Turkey Lettuce Wraps

Serves 4

Teriyaki Sauce:
1/2 cup low sodium soy sauce
1/4 cup water
2 tbsp red wine vinegar
2 tbsp brown sugar
1/4 cup sugar
2 tsp minced garlic
1 tsp ground ginger
1 tbsp cornstarch
2 tbsp warm water

1. Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic, and ginger in a small saucepan over medium heat.  Stir with whisk until sugar is dissolved.
2. In a small bowl, whisk together 2 tbsp warm water and cornstarch until cornstarch is completely dissolved.
3. Heat sauce over medium high heat and slowly whisk in cornstarch mixture. Simmer until thickened.

Turkey Lettuce Wrap:
1 tbsp vegetable oil
1 lb ground turkey
1 cup finely chopped broccoli
2 lg carrots, peeled and grated
1/2 cup diced onion
8 lg lettuce leaves

1. Heat vegetable oil in a large skillet over medium high heat.  Add diced onions and cook until soft.
2. Crumble ground turkey and garlic into pan.  Cook until turkey is no longer pink.  Add grated carrots and chopped broccoli about halfway through, when the turkey is still somewhat pink.
3. Pour teriyaki sauce over cooked turkey and veggie mixture.  Stir and let simmer for about 5 minutes to combine flavors.
4. Spoon meat mixture into individual lettuce leaves. Serve immediately.

Buffalo Chicken Lettuce Wraps

24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth (I ended up using a 32 oz boxed one)
1/2 cup Franks Hot Sauce

In crock pot, combine chicken, onion, celery stalk, garlic and broth (enough to cover your chicken).  Cover and cook on high for 4 hours.

Remove the chicken from pot.  Drain off broth & veggies.  RESERVE 1/2-1 cup broth.  Shred chicken and return to slow cooker.  Add broth and hot sauce until chicken is well coated. Cook an additional 30 minutes.

For wraps:
large lettuce leaves
1 1/2 cup shredded carrots
1 large celery stalks, cut into 2 inch matchsticks
blue cheese dressing
blue cheese crumbles

Place buffalo chicken into lettuce leaf.  Top with carrots and celery.  Drizzle dressing and cheese,  Wrap up and enjoy!