Tonight's Dinner: Chicken Cordon Bleu
French food is often seen as fattening, rich, and creamy. But there are a few recipes that aren't quite as heavy as you'd think. This Chicken Cordon Bleu is one of them.
I love French food. The cream, the butter, the desserts... just thinking about it makes my mouth water. Unfortunately thinking about it also makes my arteries harden. But upon closer inspection, it turns out that not all French food is rich and heavy. As a matter of fact there are several recipes that are pretty low on the calorie counter and chicken cordon bleu is one such entrée. If you use boneless skinless chicken breasts and light cheese that means this meal is even healthier than the original. So throw those misconceptions about French food out the window and indulge for dinner tonight.
Open-Face Chicken Cordon Bleu
- 4 boneless skinless chicken breasts
- salt and pepper to taste
- 2 Tbsp butter
- 8 spinach leaves
- 4 slices ham
- 1 cup Gruyére cheese, grated
- Place each breast between two pieces of plastic wrap and pound with a meat mallet until they're 1/4 inch thick.
- Pat the chicken dry and sprinkle with salt and pepper. Melt butter in a large skillet over medium-high heat. Add chicken and cook without turning until cooked through and undersides are golden brown, 2-3 minutes.
- Remove the chicken from heat and place on a baking sheet with browned sides face up. Top each breast with 2 pieces of spinach, a slice of ham and 1/4 cup of cheese.
- Broil 3 inches from heat until cheese is melted, about 2 minutes. Serve immediately.