EXPRESS LINE RECIPES

Cordon Bleu

INGREDIENTS

• 8 thin slices ham

• 8 oz Swiss cheeses sliced or

shredded

• Chicken Express “Original

Chicken Breast”

• 3 cups corn flakes cereal ,

crushed (or substitute

breadcrumbs)

• 6 Tablespoons butter , melted

For the sauce:

• 1 cup mayonnaise1-2 teaspoons

yellow mustard , to taste

  1. Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.
  2. Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly (be careful not to pound so hard that the meat tears.).
  3. Top each pieces of chicken with a slice of ham and a ham handful of shredded cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.
  4. Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance.
  5. Preheat oven to 400 degrees F. Remove chicken from fridge, unwrap and season with salt and pepper. Add cornflakes to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish.
  6. Dip the chicken bundles in melted butter, and then into the cornflake crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet.
  7. Bake on the center oven rack for about 30 minutes, or until chicken is cooked through (160 degrees on a thermometer inserted into the chicken, not the filling.)
  8. Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.

DIRECTIONS

Lemon Pepper Wings

INGREDIENTS

• 8 thin slices ham

• 1 cup all purpose flour

• 2 teaspoons salt

• 1 teaspoon pepper

• oil for frying

• 1/4 cup butter melted

• 1 1/2 tablespoons lemon pepper seasoning

• 2 tablespoons chopped parsley

• lemon wedges and parsley sprigs for serving optional

  1. Place the flour in a large bowl and season with the salt and 
pepper. Stir to combine.
  2. Place the chicken wings in the bowl; gently toss to coat 
with flour mixture.
  3. Heat 4 inches of oil in a large pot to 350 degrees F.
  4. Add the chicken wings to the pot in batches of about 6-8 wings. Fry for 10-12 minutes or until wings are deep golden brown and cooked through. Repeat with remaining wings.
  5. In a small bowl, combine the butter and lemon pepper seasoning. Brush the butter mixture over the chicken wings and toss to coat. Sprinkle with parsley and serve.
  6. Garnish with lemon wedges and parsley sprigs if desired.

DIRECTIONS

Honey Garlic Baked Chicken Legs

INGREDIENTS

  • 6 chicken legs

  • 3 tablespoons soy sauce

  • 3 tablespoons honey

  • 3 cloves garlic, minced

  • 2 tablespoons olive oil

  • 1 teaspoon dried thyme (or use your favorite herbs)

  • Salt and pepper to taste

  • Sesame seeds and chopped fresh parsley for garnish (optional)

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken legs dry with paper towels.
Season them with salt and pepper.
  3. In a small bowl, mix together soy sauce, honey, minced garlic, olive oil, and dried thyme.
  4. Place the chicken legs in a large bowl and pour half of the sauce over them. Toss until the chicken legs are evenly coated.
  5. Line a baking sheet with parchment paper or foil for easy cleanup. Place a wire rack on the baking sheet and arrange the chicken legs on the rack.
  6. Bake in the preheated oven for about 40-45 minutes, or until the chicken is golden brown and cooked through. You can baste the chicken with the remaining sauce halfway through the cooking time.
  7. Once the chicken legs are cooked, transfer them to a serving platter.
  8. Optionally, sprinkle sesame seeds and chopped fresh parsley on top for added flavor and visual appeal.

DIRECTIONS

Honey Mustard Glazed Chicken Tenders

INGREDIENTS

  • Chicken tenders

  • Honey

  • Dijon mustard

  • Soy sauce

  • Garlic powder

  • Salt and pepper

  1. In a bowl, mix honey, Dijon mustard, soy sauce, garlic powder, salt, and pepper.
  2. Dip each chicken tender in the sauce.
  3. Cook on a skillet over medium heat until cooked through, brushing with extra sauce.

DIRECTIONS