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)
- 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 chicken over, then top each cutlet with 2 spinach leaves, 1 slice ham (folding it to fit), and 1/4 cup cheese.
- Broil 3 inches from heat until cheese is melted, 1 to 2 minutes.