• 2 Ferme des Voltigeurs organic boneless chicken breasts
• 1 tsp Dijon mustard
• 1 tsp barbecue seasoning
• 1 tsp maple syrup
• 1 drizzle of vegetable oil
• 4 hamburger buns with kamut Inéwa or of your choice
• Slices of l’Ancêtre Cheddar cheese Cheddar L’Ancêtre
• Onion slices
• Tomato slices
• Lettuce

Herb mayonnaise

• 1⁄2 cup of mayonnaise
• 2 tbsp of chopped fresh herbs (basil, dill, chives)
• 1 tsp apple cider

• Halve the chicken breasts crosswise to make 4 pieces, then set aside in a large bowl. Add the Dijon mustard, barbecue seasoning and maple syrup, season and mix well to coat the chicken pieces.
• In a large skillet over medium heat, heat the vegetable oil, then cook the chicken for 4 minutes on each side. Check the cooking in the centre and, if necessary, finish cooking in the oven. Cover each piece of chicken with cheese, then set aside.
• In a bowl, mix all the ingredients for the herb mayonnaise, then set aside.
• Open the buns in half and toast them. Fill the buns with the chicken, mayonnaise, onions, tomatoes and lettuce, then enjoy.