Chicken cordon bleu baps recipe

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Recipes
Ingredients
Meat and poultry
Poultry
Chicken
Cuts of chicken
Chicken breast
Pan fried chicken breasts

This family friendly version of the classic has all the taste with little effort. Chicken, ham and cheese are served on toasted baps with a honey mustard sauce.

Recipe by:
Ayrshire, Scotland, UK

5 people made this

IngredientsServes: 12

200g soured cream
4 tablespoons prepared mustard
4 tablespoons honey
6 skinless, boneless chicken breast fillets - pounded flat
poultry seasoning, to taste

drizzle of vegetable oil
12 slices ham
12 slices Gruyere cheese
12 baps or rolls, halved

MethodPrep:15min ›Cook:15min ›Ready in:30min

Preheat the grill, and set the rack about 15cm from the heat source.
Whisk together soured cream, mustard and honey in a small bowl. Refrigerate until ready to use.
Cut each chicken breast into 2 equal pieces. Sprinkle both sides of chicken breasts with poultry seasoning. Place a large frying pan over medium-high heat and drizzle lightly with a bit of oil. Cook chicken breasts until browned on bottom. Turn chicken, and top with a slice of ham and a slice of cheese. Continue to cook until the chicken is cooked though and the cheese is melted.
Place baps, cut side up, under grill. Toast until lightly browned.
Top each chicken cordon bleu sandwich with a tablespoon of honey-mustard sauce, and serve on toasted baps.