Inside-Out Chicken Cordon Bleu

(Courtesy of Food Network)

Ingredients:
3 Tbsp. fig jam
1/2 tsp. chopped fresh thyme
Kosher salt and freshly ground pepper
4 (6 oz.) skinless, boneless chicken breasts
1 c. shredded gruyere cheese (about 3 oz.)
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 c. baby greens


Directions:
Mix the jam, thyme, 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 Tbsp. olive oil in a medium non-stick skillet over medium-high heat.  Add the chicken and cook until golden and crisp, 3-4 minutes.  Turn and cook on the other side until cooked through but still moist, 3-4 more minutes.


Meanwhile, whisk the shallot, mustard, vinegar and the remaining jam mixture in a medium bowl.  Slowly whisk in the remaining 3 Tbsp. 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.

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