Inside-Out Chicken Cordon Bleu

• 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.
3. Place the chicken on the plastic and brush half of the jam mixture evenly on top of each breast.
4. Mound a quarter of the cheese on each piece of chicken, then wrap 2 slices of ham around each breast to cover the cheese.
5. Place another piece of plastic over the chicken and gently pound with a mallet or heavy skillet until about 1/4 inch thick.
6. Heat 2 tablespoons olive oil in a medium nonstick skillet over medium-high heat.
7. Add the chicken and cook until golden and crisp, 3 to 4 minutes.
8. Turn and cook on the other side until cooked through but still moist, 3 to 4 more minutes.
9. Meanwhile, whisk the shallot, mustard, vinegar and the remaining jam mixture in a medium bowl.
10. Slowly whisk in the remaining 3 tablespoons olive oil to make a smooth dressing.
11. Place each piece of chicken on a plate and drizzle with dressing.
12. Toss the greens with the remaining dressing; serve with the chicken.
13. Per serving: Calories 500; Fat 26 g (Saturated 7 g); Cholesterol 124 mg;
14. Sodium 486 mg; Carbohydrate 22 g; Fiber 1 g; Protein 46 g
15. Photograph by Antonis Achilleos

thyme, kosher salt, chicken breasts, gruyere cheese, black forest ham, extravirgin olive oil, shallot, dijon mustard, white wine vinegar, baby greens

Taken from www.foodnetwork.com/recipes/food-network-kitchens/inside-out-chicken-cordon-bleu-recipe.html (may not work)