This recipe can’t figure out its identity. Is it an appetizer, a dinner, or a buffet item? It has many of the classic cordon bleu items but smaller, air fried, and portable. It works which is all I care about. I hope you like it.

1 pound chicken tenderloins
1 box Louisiana New Orleans Air Fryer chicken coating
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
3 egg whites
8 slices of ham
Cheese sauce:
3 tablespoons butter
3 tablespoons flour
2 cups whole milk
1 teaspoon ground mustard
1/2 teaspoon black pepper
1/2 teaspoon Old Bay seasoning
4 ounces dry white wine
6 ounces shredded Swiss cheese
6 ounces shredded Italian 5 cheese blend

1 pound fresh broccoli
1 pound fresh cauliflower

In a large sauce pan on medium heat, add butter and flour. Cook for 5 minutes stirring with a whisk constantly.

Add wine and stir for 1 minute.

Add milk and stir until it begins to thicken.

Add all cheeses in two batches stirring constantly.

Add black pepper and mustard and stir.

Reduce heat to low.

Cut chicken tenders into nugget sized pieces, about 3 bites per nugget.

Wrap chicken in a strip of ham.

Mix air fryer mix with Italian herbs, Old Bay, and pepper.

Dip nugget in egg white and roll in breading mix.

Spray nuggets with cooking spray.

Add nuggets to air fryer and cook at 350 for 15-20 minutes until internal temp is 165.

Serve with fresh broccoli and cauliflower.

And don’t forget the cheese sauce – dip everything in it.