​Craving something crispy, bold, and irresistibly savory? These Chicken Tenders with Lay’s Wavy Truffle Fries Potato Chips are the perfect answer. Inspired by a nostalgic recipe from 2015, this dish combines juicy chicken with a crunchy, flavor-packed coating made from crushed truffle-flavored potato chips. Baked or air-fried to golden perfection, these tenders are not only easy to make but also deliver gourmet taste with minimal effort. Serve them with a creamy dip and crisp celery sticks for a crowd-pleasing appetizer, game day snack, or fun dinner everyone will love.

Chicken with Lay's Wavy Truffle Fry Potato Chips

Ingredients:
1½ lbs chicken tenders (or chicken breasts cut into strips)
1 bag (7.75 oz) Lay’s Wavy Truffle Fries potato chips
½ cup gluten free all-purpose flour
2 large eggs
2 tbsp milk
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
½ tsp smoked paprika
Salt & pepper, to taste
Cooking spray or olive oil spray
Optional for serving: Ranch or blue cheese dressing, celery sticks

Instructions:

1. Prep the Chip Coating

• Place the Lay’s Wavy Truffle Fries chips in a large zip-top bag.
• Crush them with a rolling pin until they resemble coarse breadcrumbs (not too fine—you want that crunchy texture).
• Pour the crushed chips into a shallow bowl or dish.

2. Set Up a Breading Station

• Bowl 1: Add flour seasoned with garlic powder, onion powder, smoked paprika, salt, and pepper.
• Bowl 2: Whisk together the eggs and milk.
• Bowl 3: Crushed truffle chips.

3. Bread the Chicken

• Pat chicken tenders dry with paper towels.
• Dredge each tender first in the seasoned flour, shaking off excess.
• Dip into the egg mixture, then press into the crushed chips, ensuring an even coating.

4. Bake or Air-Fry
​Oven method:

• Preheat oven to 400°F (200°C).
• Place tenders on a parchment-lined baking sheet or wire rack over a sheet tray.
• Lightly spray with oil.
• Bake for 20–25 minutes, flipping halfway, until golden brown and internal temp reaches 165°F (74°C).

Air fryer method:

• Preheat air fryer to 375°F (190°C).
• Place chicken in a single layer (you may need to work in batches).
• Spray lightly with oil.
• Cook for 10–12 minutes, flipping halfway.

Tips:
If you can’t find the Truffle Fries flavor anymore, try any truffle-flavored chips, or combine plain Wavy chips with a touch of truffle oil or truffle salt.

Don’t skip the crushed texture—those craggy bits are what give this dish such visual and textural appea

Cordon Bleu is a French dish of some type of meat (in this case chicken) wrapped around ham or prosciutto and cheese.  It is then breaded and pan fried or deep fried.

I’ve had both Chicken and Veal Cordon Bleu in restaurants but always thought it was too complicated to cook....that is until I saw Nagi’s post a few days ago for Easy Chicken Cordon Bleu over at RecipeTin Eats.  Her recipe sounded so good that I bookmarked it on my computer to give it a try.  

Yesterday, I was looking through my bookmarked files looking for something else, and saw Nagi’s recipe again.  I had already defrosted a package of organic chicken breasts and I new I had gluten free panko in my pantry.

I checked the list of ingredients and I had pretty much everything except her recipe calls for mayonnaise.  I just ran out of mayo the other day and forgot to pick up some when I went to the grocery store over the weekend.

I opened my refrigerator and looked ... hoping to find inspiration for a substitute.  Then I spied Greek yogurt.  I use plain yogurt as a substitute for mayo and sour cream in other dishes, so I thought “why not”.

Also, her recipe uses fresh thyme, but I decided to use a dried French Thyme from Penzey’s that I have.  It smells absolutely amazing.  If you have a Pensey’s near you, I highly recommend going there and buying some of their spices.  If you don’t have one near your, they’re also on-line.

The classic version calls for you to flatten the chicken breasts, layer the ham and cheese and then roll it up and secure with toothpicks.  But Nagi’s version (and now mine) asks you to cut (carefully, mind you) a pocket in the chicken breasts and then tuck the ham and cheese inside (you may still need to secure with toothpicks depending on how big of a pocket you were able to cut and how much cheese and ham you stuffed into it).

They are topped with a mustard-yogurt mixture and gluten free panko crumbs and baked to golden perfection.  It is served with  a creamy Parmesan-Dijon sauce.

Well, all I can say is I am so HAPPY that I tried it.  This easier chicken cordon bleu is just as satisfying and healthier (because it is baked instead of fried and don’t forget the yogurt instead of mayo) as the original without all the fuss of pounding, rolling and tooth-picking. 

The chicken was super moist (even with substituting yogurt for the may) and the taste with the ham and melty gooeyness of the cheese was out of this world.

Honestly, the hardest part of this recipe is whisking the sauce together while the chicken bakes.  I had a problem getting my sauce to thicken so I had to had a bit more butter and flour.

One last note before I tell you the recipe.  It takes about 30 minutes to bake, but this dish could easily be a weeknight meal with some preparation ahead of time (see Notes for all the details.)

NOTES; Make Ahead Instructions:  Assemble the chicken, ham and cheese according to the recipe. Place prepared chicken in covered baking dish or storage container.  Store the prepared yogurt-mustard mixture and gluten free panko bread crumbs in separate covered containers 

When ready to bake, slather chicken with yogurt-mustard mixture and  panko and bake according to the recipe.  You may need to bake an extra 5-15 minutes since it was refrigerated prior to baking. 

You can make the sauce while the casserole bakes or make it ahead of time and store covered in the refrigerator.  Reheat sauce over low heat whisking to recombine before serving.

​Baked Chicken Cordon Bleu
Lightly adapted from Easy Chicken Cordon Bleu from Recipe Tin Eats
Yields:  2-4 servings

Ingredients:
2 chicken breasts
4 slices swiss cheese 
2 to 4 slices of ham, depending on size of ham slice (I used uncured ham)
3 Tablespoons 2% plain Greek Yogurt (I used Fage brand)
1 Tablespoon Dijon mustard
1/2 Kosher teaspoon salt 
1/4 teaspoon fresh ground pepper
1/2 cup gluten free panko breadcrumbs
1 teaspoon dried thyme (or 1 Tablespoon fresh thyme)
1 clove garlic, peeled and finely minced
2 Tablespoons unsalted butter, melted
Oil spray
​
Parmesan-Dijon Cream Sauce (makes about 1 cup)
3 Tablespoons butter
3 Tablespoons gluten free flour
1 cup whole milk
2 Tablespoons Dijon mustard
1/3 cup parmesan cheese, finely grated
2-3 cloves garlic, minced
1 teaspoon fresh thyme
Salt and pepper, to taste

I served it with stacked potatoes.

This easy healthy turkey burger recipe with avocado, sprouts is a must! It's gluten free!

Turkey Avocado Burgers
Yields 4 large burgers or 8 sliders

Ingredients:
1 Tablespoon butter
1 Tablespoon olive oil 
1 lb. ground turkey
1 firm but ripe avocado
1 clove garlic, chopped
1 small onion - grate or chop finely
1/3 cup gluten free Panko breadcrumbs (substitute Keto friendly breadcrumbs to make Keto-Friendly)
1 egg
1/4 teaspoon dried rosemary
salt and pepper
4 gluten free buns (substitute Keto bread to make Keto-Friendly)
Sunflower sprouts (optional)

Directions:
To a medium bowl, add egg and whisk.  Add remaining ingredients and toss being careful to not mush the avocado.  Shape into 4 large patties or 8 small sliders.  Season with salt and pepper.

Melt butter in large frying pan.  Add olive oil.  Place turkey burgers in pan for about 4 minutes on each side or until inside of burger reaches 165 degrees.

Serve on gluten free bun with sprouts and mayo or your choice of condiments.

Easy Turkey Cordon Blue Roll-Ups baked with layers of gooey Swiss cheese and Mortadella inside with a crispy breadcrumb coating.  They give off the impression of possibly being difficult to make but aren’t. Not one bit.

I served it on a bed of white rice along with steamed broccoli.