Inside-Out Chicken Cordon Bleu

Ingredients:

• 4 skinless and boneless chicken breasts, weighing 170 g each.
• 8 thin slices Black Forest ham
• 3 tablespoons fig jam
• 0.5 tsp chopped fresh thyme
• 1 cup grated Gruyere (about 90 g)
• 5 tbsp. l. olive oil
• 1 shallot, chopped
• 0.5 tsp Dijon mustard
• 2 tablespoons white wine vinegar
• 2 cups small salad greens

Preparation:

1. Mix in a bowl fig jam, thyme, salt and black pepper to taste.
2. Lay a long piece of plastic wrap on a cutting board. Place the chicken on the wrap and spread half of the jam mixture evenly over the breasts. Sprinkle with a quarter of the cheese, then wrap two slices of ham around each breast to cover the cheese. Place another piece of plastic wrap on top of the chicken and gently pound with a mallet or heavy skillet until the chicken is about 1/4 inch thick.
3. In a medium nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chicken and cook until golden brown and crispy, 3-4 minutes. Flip and cook on the other side until almost cooked through, another 3-4 minutes.
4. Meanwhile, in a medium bowl, combine the shallots, mustard, vinegar, and remaining fig mixture. Gradually whisk in the remaining 3 tablespoons of olive oil until the dressing is smooth.
5. Place each chicken piece on a plate and drizzle with the dressing. Toss the salad greens with the remaining dressing and serve with the chicken.