Inside-Out Chicken Cordon Bleu

Votes: 2

How to Make Chicken Cordon Bleu Inside Out

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 500, total fat 26 G., saturated fats 7 G., proteins 46 G., carbohydrates 22 G., fiber 1 G., cholesterol 124 mg, sodium 486 mg, sugar 0 G.

Chicken Cordon Bleu, prepared in reverse, is just as delicious as the famous Swiss schnitzel stuffed with cheese and ham, but it's more impressive and perfect for those looking to deviate from traditional presentation without sacrificing flavor. Chicken breasts are coated with a sweet and spicy fig jam, grated Gruyère, and tightly wrapped in thin slices of Black Forest ham. Pound each portion in this manner and pan-fry until golden brown and crispy. Serve with a green salad in a fig-jam vinaigrette.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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 of small salad greens

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, ham, Gruyere cheese, Dijon mustard, wine vinegar, leaf lettuce, fig jam, thyme

Cooking the dish according to the recipe:

Mix in a bowl fig jam, thyme, salt and black pepper to taste.
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.

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.
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.
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.

Categories:

recipe / Calorie content of prepared meals / Main courses / Bird / Salads / Leafy salads / Food Network - recipes / European cuisine

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