Open-Face Chicken Cordon Bleu |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Cutlets get an indulgent topping of rich ham and nutty melted Gruyère in a contemporary take on chicken Cordon Bleu. 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) |
Directions:
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. 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. Broil 3 inches from heat until cheese is melted, 1 to 2 minutes.
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