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; 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

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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

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Inside-Out Chicken Cordon Bleu

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