Leave it to me to take a relatively healthy concept like a chicken burger and do this to it. And in advance, you’re welcome!
By a long shot the most-viewed recipe on here is Chicken Cordon Bleu with Creamy Parmesan Sauce. And rightly so. It’s one of my favorite dinners. Relatively easy to put together and delicious. The highlight of the recipe? The sauce. Sure, the chicken itself is great. But the sauce. Oh the sauce. It, in my opinion, is the food symbol for all that is good in the world. Trust me on this one.
So a few months ago, while making chicken burgers I had the idea of adding the sauce to the burger. A few days later this gem was born. The flavor of chicken cordon bleu with half the prep work involved. I love when I can have dinner prepped and cooked in 20 minutes. I love even more when I have an excuse to use heavy cream and cheese.
Chicken Cordon Bleu Burgers & Creamy Parmesan Sauce
Chicken Cordon Bleu Burger
1 lb. ground chicken
1/2 lb. thinly sliced deli ham, cut into 1/2 inch squares
1 cup shredded Swiss cheese
1/4 cup bread crumbs
1 teaspoon fresh thyme, minced
1 clove garlic, minced
burger buns for serving
In a large bowl mix together the ground chicken, ham, cheese, thyme and garlic. Gradually add the bread crumbs until the mixture is well-combined.
Shape into four patties. If the mixture is sticking to your hands rinse your hands under cold water between each patty.
Cook on a grill, a pan or broiler until no longer pink in the center.
Source: An original Laura’s Recipe Collection creation
Creamy Parmesan Sauce
1 tablespoon butter
1-2 cloves of garlic, finely minced
1/2-3/4 C half-and-half or heavy cream
1/2 tablespoon cornstarch
1/4 cup white wine
salt & pepper
1/3 cup shredded parmesan cheese
Melt the butter in a small sauce pan, then sauté the garlic for a minute or two. Add in the and continue to simmer for another 1-2 minutes.
Whisk together the half-and-half with the cornstarch. Slowly pour into the sauce pan and mix until it is smooth and thickened.
Add the cheese, salt and pepper to the sauce pan and cook until melted.
Drizzle the sauce over the breasts just before serving.