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April 4, 2010 / Sarah

National Cordon Bleu Day

What a perfect day for this recipe – I just got an enameled Lodge skillet for my birthday that is perfect for going from stove to broiler like this recipe calls for.  I served my Cordon Bleu with broccoli from the San Luis Obispo Farmer’s Market; tossed with olive oil, salt, and pepper; and roasted in a 400 degree oven for 20-25 minutes.  This is the most delicious broccoli you will ever have – I promise!

Open-Face Chicken Cordon Bleu
Adapted from Gourmet

4 chicken cutlets (1 pound total; about 1/4 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons light margarine
16 baby spinach leaves, trimmed
4 thin slices Canadian bacon (2 ounces)
3 ounces Gruyère, coarsely grated (1 cup)


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