Inside out cordon bleu chicken with a twist Recipe erandall

• 1 Chicken Breast per person
• 1-2 thin slices of good quality ham
• 1-2 slices of swiss cheese
• pepper and salt to taste
• a drizzle of oil for the pan
• 1/2 cup of Mayonaise
• 1 Tablespoon of Honey
• 1 Tablespoon of American mustard

1. First, make the sauce by combining the mayonaise, mustard and honey.
2. You could just use mayonaise and a premade honey mustard if you prefer.
3. Season the chicken breast with pepper and salt to taste, add the oil to the pan and pan fry the chicken breast.
4. Depending on the size it should take around 4-5 minutes each side.
5. I often butterfly the breast (by slicing almost all the way through laterally and opening them up).
6. With large breasts you can slice all the way through and 1 will serve two peopledepending on the appetite- this also helps to cook more evenly and quickly.
7. Pre-heat a grill/broiler/salamander (depending on your country)not the barbeque, but the overhead gas of coil element in you oven.
8. Place the chicken breasts on an oven tray.
9. Top with the slices of ham and then the swiss cheese.
10. Place under the grill/broiler/salamander to melt the cheese.
11. Its best if it doesnt melt to the point where it bubbles.
12. Serve with salad or vegetables.
13. With the Honey Mustard sauce on the side, of course.

chicken, thin, swiss cheese, pepper, oil, mayonaise, honey, mustard

Taken from www.chowhound.com/recipes/cordon-bleu-chicken-twist-11893 (may not work)