Open-Face Chicken Cordon Bleu

Ingredients for Open-Face Chicken Cordon Bleu

• 4 chicken cutlets (450g total

• about 1/4 inch thick)

• 1/2 teaspoons salt

• 1/2 teaspoons pepper

• 2 tablespoons unsalted butter

• 8 spinach leaves, trimmed

• 4 thin slices boiled ham (60g)

• 90g Gruyère, coarsely grated (240ml )

How to make Open-Face Chicken Cordon Bleu

Preheat grill. 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 30g cheese.

Grill 3 inches from heat until cheese is melted, 1 to 2 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.