Inside-Out Chicken Cordon Bleu: modified

T decided to cook me dinner the other night. He picked a recipe out of our new cookbook, Food Network Magazine Great Easy Meals: 250 Fun & Fast Recipes. The recipe was Inside-Out Chicken Cordon Bleu. Turned out that there was a reason why Chicken Cordon Bleu was usually not made inside-out. We ended up with a lot of black pieces (the first time). We adapted the recipe because we didn’t want to waste two more pieces of chicken.

Inside-Out Chicken Cordon Bleu

“Traditional chicken cordon bleu is made by layering ham and cheese between two thin chicken breasts, then breading and frying them. This inside-out version is much simpler!”

T definitely did not think this was simple. We did, however, enjoy the fig salad dressing in this recipe.

Gotta love a man who cooks! 🙂

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves 4

3 tbsp fig jam
1/4 tsp dried thyme (or 1/2 tsp chopped fresh thyme)
salt and ground pepper to taste
4 skinless and boneless chicken breasts (about 6 oz or 170 g each)
3 oz (85 g) of gruyère cheese (the original recipe said shredded, not sure if it would have worked better)
8 thin slices of smoked ham (original called for Black Forest Ham)
3 tbsp olive oil
1 shallot, minced
1/2 tsp dijon mustard
2 tbsp white wine vinegar
baby greens (we just made our own salad)

* The original recipe had us fry the chicken but it didn’t turn out, so we baked it instead.

  1. Preheat the oven to 350 degrees Celsius.
  2. Mix the jam, thyme, salt and pepper in a bowl.
  3. Lay a long piece of plastic wrap on a cutting board. Put the chicken on the plastic wrap. Brush half of the jam mixture on top of each breast, evenly.
  4. Lay a piece of cheese on top of each breast. Wrap two slices of ham around each breast to cover the cheese. (Our ham slices were not big enough to cover the cheese entirely. Problem #1.)
  5. Place another piece of plastic wrap over the chicken. Gently pound with a mallet or a heavy skillet until the chicken is about 1/4 inch thick.
  6. Place the chicken on a backing sheet/tray. Bake for 20 minutes.
  7. Mix the shallot, mustard, vinegar and remaining jam mixture. Whisk in (slowly) 3 tbsp olive oil. This becomes the salad dressing.

With this recipe book, it’s been hit-and-miss.

Although, we love the fig jam salad dressing! Not sure what else you do with fig jam?

I am participating in the 2011 Walk to Fight Arthritis for my birthday.
Please support me in this cause.


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