Chicken Cordon Bleu Burgers

Ingredients

• 4 slices canadian bacon 
• 3 tablespoons dijon mustard 
• 4  sandwich size dough muffins sour split english toasted
• 2 pounds ground chicken breast 
• 8 leaves lettuce 
• 2 teaspoons olive oil plus more for drizzling
• 2 teaspoons poultry seasoning 
• 0.7 cup reduced fat mayonnaise 
• 2 teaspoons salt and pepper recommended: Montreal Steak Seasoning
• 1  shallots finely chopped
• 2 teaspoons paprika sweet
• 4  deli swiss cheese 
• 2 tablespoons freshly tarragon leaves chopped
• 1  vine tomato ripe thinly sliced

Equipment

• frying pan
• oven
• grill
• aluminum foil
• grill pan

Directions

1. Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.
2. Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side.
3. Remove to a piece of foil. Fold foil over loosely to keep warm.
4. Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick.
5. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.
6. Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.
7. Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce.
8. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place.
9. Serve with oven fries.