Inside-Out Chicken Cordon Bleu
- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 26 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 124 milligrams
- Sodium
- 486 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 1 grams
- Protein
- 46 grams
- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 26 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 124 milligrams
- Sodium
- 486 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 1 grams
- Protein
- 46 grams
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
- 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.
