Chicken Cordon Bleu Burgers

Chicken Cordon Bleu Burgers

14
LILITHBOADICEA 0

"This is a kid-friendly version of the original with all the taste and very little effort. Chicken, ham, and Swiss cheese are cooked until melty and served on toasted onion buns with a creamy honey mustard sauce. No one could possibly resist this sandwich, especially a Mom with only one pan to clean."

Ingredients

30 m servings 387 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 411 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Whisk together sour cream, yellow mustard, and honey in a small bowl. Refrigerate until ready to use.
  2. Cut each chicken breast into 2 equal pieces. Sprinkle both sides of chicken breasts with onion powder. Place a large skillet over medium-high heat; coat with non-stick cooking spray. 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.
  3. Place rolls, cut side up, under broiler. Toast until lightly browned.
  4. Top each chicken cordon bleu burger with a tablespoon of honey-mustard sauce, and serve on toasted onion rolls.
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Reviews

14
  1. 19 Ratings

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I made a modification to this recipe so I'm mainly rating it based on the sauce because the sauce is genius! So simple but the result is delicious. You can sub light sour cream which gives you...

Very nice and simple recipe that people can build on or change if individual tastes differ. I enjoyed the sauce quite a bit, and am going to make these without the bun and with a bit of wine in ...

Quick, easy & good. We vut back on the amount of sauce made, but it was still alot. I think it could be cut in half. We also used Dijon mustard because we like a the kick.