- Meat and poultry
- 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.
Ayrshire, Scotland, UK
5 people made this
- 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.