Open-Face Chicken Cordon Bleu
Photo by Romulo Yanes
Ingredients
- 2 tablespoons unsalted butter
- ½ teaspoon pepper
- 4 chicken cutlets (1 pound total; about 1/4 inch thick)
- 8 spinach leaves
- ½ teaspoon salt
- 4 thin slices boiled ham (2 ounces)
- 3 ounces Gruyère, coarsely grated
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. Sauté chicken in butter, without turning, until cooked through and undersides are golden, about 2 minutes. Remove from heat and turn...
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