Prev Recipe Next Recipe

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Save Recipe Print

WATCH

Inside-Out Chicken Cordon Bleu (00:55)

Total:: 23 min
Prep:: 15 min
Cook:: 8 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Ingredients

3 tablespoons fig jam
1/2 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
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

Directions

Watch how to make this recipe.

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

Pairs well with Sauvignon Blanc

My Private Notes

Name: Inside-Out Chicken Cordon Bleu
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons fig jam; 1/2 teaspoon chopped fresh thyme; Kosher salt and freshly ground pepper; 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