Chicken cordon bleu baps

Chicken cordon bleu baps


2 people made this

About this recipe: 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.

alwayshungry Ayrshire, Scotland, UK

Serves: 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

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

  1. Preheat the grill, and set the rack about 15cm from the heat source.
  2. Whisk together soured cream, mustard and honey in a small bowl. Refrigerate until ready to use.
  3. 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.
  4. Place baps, cut side up, under grill. Toast until lightly browned.
  5. Top each chicken cordon bleu sandwich with a tablespoon of honey-mustard sauce, and serve on toasted baps.

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