Inside-Out Chicken Cordon Bleu

Ingredients

• 2 cups baby greens 
• 8 slices forest ham black thin
• 0.5 teaspoon dijon mustard 
• 3 tablespoons let set min. spread 
• 0.5 teaspoon thyme leaves fresh chopped
• 3 ounces gruyère cheese shredded
• 4 servings kosher salt and pepper freshly ground
• 5 tablespoons olive oil extra-virgin
• 1  shallots minced
• 24 ounce chicken breasts boneless skinless
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• whisk
• plastic wrap
• cutting board

Directions

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. Mound a quarter of the cheese on each piece of chicken, then wrap 2 slices of ham around each breast to cover the cheese.
4. Place another piece of plastic over the chicken and gently pound with a mallet or heavy skillet until about 1/4 inch thick.
5. Heat 2 tablespoons olive oil in a medium nonstick skillet over medium-high heat.
6. 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.
7. Place each piece of chicken on a plate and drizzle with dressing. Toss the greens with the remaining dressing; serve with the chicken.
8. Photograph by Antonis Achilleos