Open-Face Chicken Cordon Bleu

Open-Face Chicken Cordon Bleu
Photo by Romulo Yanes


  • 4 chicken cutlets (1 pound total; about 1/4 inch thick)
  • 4 thin slices boiled ham (2 ounces)
  • 8 spinach leaves
  • 2 tablespoons unsalted butter
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 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...

View full recipe at Epicurious


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