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Chef Debi: Healthy ingredients full of flavor in Open-Face Chicken Cordon Bleu

Published: Thursday, Sept. 20, 2012 5:30 a.m. CDT • Updated: Tuesday, Oct. 2, 2012 11:36 a.m. CDT

Tender cutlets get an indulgent topping of crispy bread crumbs, rich ham and nutty melted Gruyere in a healthier version of Chicken Cordon Bleu.

Open-Face Chicken Cordon Bleu

Yield: Serves 4

For the chicken:

4 chicken cutlets (1 pound, each about ¼ inch thick) 

½ teaspoon salt 

½ teaspoon pepper 

2 tablespoons unsalted butter

For the topping:

8 spinach leaves, trimmed 

4 thin slices boiled ham (2 ounces) 

3 ounces Gruyere, coarsely chopped (1 cup) 

3 tablespoons melted butter

1 cup seasoned bread crumbs

Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat butter in a heavy 12-inch skillet over moderately high heat until foam subsides. 

Sauté chicken in butter, without turning, until cooked though and undersides are golden, about 2 minutes. Remove from heat and turn chicken over.

Top each cutlet with 2 spinach leaves, a slice of ham, folded to fit, and ¼ cup cheese. Mix melted butter and bread crumbs together and top each cutlet.

Broil cutlets 3 inches from heal until cheese is melted and bread crumbs are brown, 1 to 2 minutes. Serve warm with roasted vegetables.

• Chef Debi Stuckwisch is the owner of Meals Like Mom’s Personal Chef service in McHenry County. She can be reached at 847-778-9351 or, or visit

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