Inside-Out Chicken Cordon Bleu
3 Tbsp fig jam
1/2 tsp fresh thyme, chopped
Sea salt and freshly cracked black pepper to taste
4 6oz skinless boneless chicken breasts
1 cup shredded gruyere (approx. 3oz)
8 thin slices black forest ham
5 Tbsp. extra virgin olive oil
1 shallot, minced
1/2 tsp dijon mustard
2 Tbsp. white wine vinegar
2 cups baby greens
- Mix the jam, thyme, salt, and pepper in a bowl. Lay out a long piece of plastic wrap on a cutting board, and place chicken on the wrap. Brush each half of the chicken with jam mixture, then cover each piece of chicken with a quarter of the cheese. Wrap 2 slices of ham around each chicken breast, and then cover with another plastic wrap. Gently pound chicken with a heavy skillet or mallet until about 1/4 inch thick.
- Heat 2 tablespoons olive oil in a medium nonstick skillet over medium-high heat. Add chicken and cook until golden and crisp, about 3-4 minutes. Flip and cook on the other side until cooked through, but still moist, about 3-4 minutes. Meanwhile, whisk the shallot, mustard, and vinegar in a medium bowl. Slowly whisk in the remaining 3 tablespoons of olive oil to make a smooth dressing.
- Place salad on plate, and place sliced chicken on top. Drizzle with dressing, and toss. Serve immediately.