Categories: Chicken

Ingredients

• 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

Directions

1. 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.

2. 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.

3. 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.

4. Place each piece of chicken on a plate and drizzle with dressing. Toss the greens with the remaining dressing; serve with the chicken.

Email to a friend | Print this recipe | Back