Ingredients Jump to Instructions ↓

  1. 3 tablespoons fig jam

  2. 1/2 teaspoon chopped fresh thyme

  3. Kosher salt and freshly ground pepper

  4. 4 6-ounce skinless, boneless chicken breasts

  5. 1 cup shredded gruyere cheese (about 3 ounces)

  6. 8 thin slices black forest ham

  7. 5 tablespoons extra-virgin olive oil

  8. 1 shallot, minced

  9. 1/2 teaspoon dijon mustard

  10. 2 tablespoons white wine vinegar

  11. 2 cups baby greens

Instructions Jump to Ingredients ↑

  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.

  5. Per serving: Calories 500; Fat 26 g (Saturated 7 g); Cholesterol 124 mg;

  6. Sodium 486 mg; Carbohydrate 22 g; Fiber 1 g; Protein 46 g Photograph by Antonis Achilleos


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