Chicken Cordon Bleu Cake with Lemony, Honey Mustard Sauce

Line a cookie sheet with foil and place bacon on it and bake in the oven at 375 degrees for about 8 minutes. They shouldn’t be too crispy at this point because they will continue to cook once in the pan and in the cake itself.

Next, dice up an onion and grate or mince the garlic cloves.

Add the butter to a non-stick skillet and add the onions and garlic. You can season them with salt and pepper if you like at this point.

Next, drain the cans of chicken and roughly chop it.

Remove the onions from the pan and put the chicken in. Allow the chicken to brown a bit.

Cut up the turkey bacon and add it to the pan where the chicken is. Add the onion and garlic in, too. Combine these ingredients well and brown a little more on medium heat.

Using a large bowl, place the following – finely sliced scallions and prepared instant mashed potatoes (according to the package instructions), mustard, and eggs.

Blend all of this well with a spatula. Don’t do it with your hands unless you’ve allowed the chicken-bacon-onion mix to cool down a bit. I burned my hands a little yesterday- not fun.

Next add the cheese and breadcrumbs. Form the patties and lightly dust them in bread crumbs. Do not egg and batter them, as it will create too thick a crust for this flaky cake. But that’s just my humble opinion. Place the patties on a foil lined cookie sheet and bake at 400 degrees for about 20 minutes or until golden brown.

For the Sauce –

In a bowl combine the honey, mustard, and mayo. Whisk really well to avoid little mayo clumps. You really have to put your back into this because no-one likes a clumpy sauce.

Then add the water, oil, vinegar, lemon juice, and lemon zest and whisk briskly again. Add the remaining ingredients and combine well. Serve over the cake or use as a salad dressing.