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Inside-Out Chicken Cordon Bleu

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  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Mix the jam, thyme, and salt and pepper to taste in a bowl. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Place each piece of chicken on a plate and drizzle with dressing. Toss the greens with the remaining dressing; serve with the chicken.