A clever twist on a classic recipe, inside out chicken cordon bleu blends sweet and savory flavors into a single delicious dish.

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

  1. 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.
  2. 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.
  3. Place salad on plate, and place sliced chicken on top.  Drizzle with dressing, and toss.  Serve immediately.
Original recipe found at foodnetwork.com
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