Inside-Out Chicken Cordon Bleu

Total Time:
23 min
15 min
8 min

4 servings

  • 3 tablespoons fig jam
  • 1/2 teaspoon chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • 4 6 -ounce skinless, boneless chicken breasts
  • 1 cup shredded gruyere cheese (about 3 ounces)
  • 8 thin slices black forest ham
  • 5 tablespoons extra-virgin olive oil
  • 1 shallot, minced
  • 1/2 teaspoon dijon mustard
  • 2 tablespoons white wine vinegar
  • 2 cups baby greens
  • Mix the jam, thyme, and salt and pepper to taste in a bowl. Lay out a long piece of plastic wrap on a cutting board. Place the chicken on the plastic and brush half of the jam mixture evenly on top of each breast. Mound a quarter of the cheese on each piece of chicken, then wrap 2 slices of ham around each breast to cover the cheese. Place another piece of plastic over the chicken and gently pound with a mallet or heavy skillet until about 1/4 inch thick.

  • Heat 2 tablespoons olive oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook until golden and crisp, 3 to 4 minutes. Turn and cook on the other side until cooked through but still moist, 3 to 4 more minutes.

  • Meanwhile, whisk the shallot, mustard, vinegar and the remaining jam mixture in a medium bowl. Slowly whisk in the remaining 3 tablespoons olive oil to make a smooth dressing.

  • Place each piece of chicken on a plate and drizzle with dressing. Toss the greens with the remaining dressing; serve with the chicken.

  • Per serving: Calories 500; Fat 26 g (Saturated 7 g); Cholesterol 124 mg;

  • Sodium 486 mg; Carbohydrate 22 g; Fiber 1 g; Protein 46 g

  • Photograph by Antonis Achilleos

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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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