Recipes

Open-Face Chicken Cordon Bleu

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Open-Face Chicken Cordon Bleu

Open-Face Chicken Cordon Bleu

amanda

Equipment

  • - Electric Mixer (Hand Blender)

  • - Measuring Cups & Spoons Set

  • - Oven Mitts or Pot Holders

  • - Cutting Board & Knife Set

  • - Baking Sheet

  • - Digital Kitchen Scale

  • - Food Processor (Optional)

  • - Oven Thermometer

  • - Spatula (Nonstick)

  • - Dutch Oven

Ingredients

  • 4 chicken cutlets (1 pound total; about 1/4 inch thick)

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 tablespoons unsalted butter

  • 8 spinach leaves, trimmed

  • 4 thin slices boiled ham (2 ounces)

  • 3 ounces Gruyère, coarsely grated (1 cup)

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 3

Broil 3 inches from heat until cheese is melted, 1 to 2 minutes.
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