Chicken Cordon Bleu Sandwiches
These Chicken Cordon Bleu Sandwiches have tender chicken with a crispy, seasoned crust, topped with ham, melted Swiss cheese and a lightened up honey-mustard sauce.
Servings: 6 servings
- 1 cup light sour cream
- 1/4 cup prepared yellow mustard
- 1/4 cup honey
- 3 boneless skinless chicken breasts
- 8 ounces Italian style panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup buttermilk
- 6 slices deli ham
- 6 slices Swiss cheese
- 6 sandwich length baguettes
- baby spinach
- olive oil
Preheat your oven to 375 degrees F.
Whisk together sour cream, yellow mustard, and honey in a small bowl. Refrigerate until ready to use.
Butterfly the chicken by slicing into it at the thickest edge and pulling the knife all the way through. Continue the cut until you have cut the chicken in half. You will have 6 pieces of chicken.
Pour buttermilk into a pie plate. Pour bread crumbs into a separate pie plate and season with garlic powder and paprika.
Place a large skillet over medium heat; add olive oil.
Dip each piece of chicken in the buttermilk and then coat with bread crumbs and place in skillet. Cook chicken breasts, about 3 or 4 minutes on each side, or until nicely golden brown. Cook chicken in batches, to avoid over crowding your pan, adding more olive oil as needed. Transfer cooked chicken to a foil lined, rimmed baking sheet that has been coated with non-stick cooking spray.
Top each piece of chicken with a piece of ham and a slice of cheese and transfer baking sheet to the oven. Bake for 6 to 8 minutes or until cheese is melted and chicken is thoroughly cooked through.
Slice baguettes to desired length.
Place one piece of chicken on each baguette and top with the honey-mustard sauce and spinach, if desired.
Serving: 1sandwich | Calories: 635kcal | Carbohydrates: 76g | Protein: 37g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 1205mg | Potassium: 615mg | Fiber: 4g | Sugar: 17g | Vitamin A: 467IU | Vitamin C: 2mg | Calcium: 369mg | Iron: 4mg