Open-Face Chicken Cordon Bleu
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons unsalted butter
- Carbohydrate 2 g(1%)
- Cholesterol 171 mg(57%)
- Fat 34 g(52%)
- Fiber 1 g(3%)
- Protein 49 g(98%)
- Saturated Fat 15 g(75%)
- Sodium 578 mg(24%)
- Calories 515
Preparation 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.
Preparation 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.
