Open-Face Chicken Cordon Bleu
A delicious twist on classic Chicken Cordon Bleu featuring sautéed chicken cutlets topped with fresh spinach, ham, and melted Gruyère cheese. This quick and elegant dish is perfect for a weeknight dinner.
4 servings
9 min
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Ingredients
- •4 piece chicken cutlets
- •½ teaspoon salt
- •½ teaspoon pepper
- •2 tablespoons unsalted butter
- •8 pieces spinach leaves
- •4 slices boiled ham
- •3 ounces Gruyère
- •1 cup coarsely grated Gruyère
Cooking Instructions
- 1.
Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat butter in a flameproof 12-inch heavy skillet over moderately high heat until foam subsides.
5 min
- 2.
Sauté chicken in butter, without turning, until cooked through and undersides are golden, about 2 minutes. Remove from heat and turn chicken over, then top each cutlet with 2 spinach leaves, 1 slice ham (folding it to fit), and 1/4 cup cheese.
2 min
- 3.
Broil 3 inches from heat until cheese is melted, 1 to 2 minutes.
2 min
