OMG BECKY LOOK AT THIS BUMP RECIPES

Steps:

• Preheat oven to 500°F.
• In a large bowl combine the ground turkey, panko, egg, salt, scallions, garlic, ginger, cilantro, 1 tbsp of the soy sauce and 2 tsp sesame oil.
• Gently mix with your hands until combined well.
• Shape meatballs 1/4 cup in size and transfer to a baking sheet.
• Bake until cooked through and browned, about 15 to 18 minutes.
• For the dipping sauce: mix the lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl.
• Add the scallions and set aside.
• Transfer the meatballs to a serving dish.
• Stir the sauce, then drizzle the meatballs with a little of the sauce.
• Serve the meatballs with the remaining sauce on the side.

Steps:

• Season chicken with salt and pepper, to taste.
• Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
• In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
• Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken.
• Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
• Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
• Set aside on a dish with the other pieces of chicken.
• Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly.
• Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
• To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.