Inside-Out Chicken Cordon Bleu
Stuffing chicken is too much work for a weeknight. Instead, get all the same flavors together in this inside-out version, with boneless chicken breasts paired with Gruyère cheese and wrapped in ham.
Dovetailing Tip: To make the prep for todays enchiladas easier use the leftover chicken from day 2. Pull the Chicken off the bone and add spices as necessary.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 tablespoons | figs jam |
| 1/2 teaspoon | chopped fresh thyme |
| kosher salt and freshly ground pepper | |
| kosher salt and freshly ground pepper | |
| 4-6 ounces | 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.
Photograph by Antonis Achilleos
Source: foodnetwork.com
