Hollywood has a fascination with the insides of humans and creatures coming out. Here are a few:

  • The Meaning of Life – In a later scene, a very large man comes into a fancy restaurant and orders an enormous amount of food. While he is eating there is a running gag where he will turn and a firehose amount of vomit projects out all over the room. Eventually he eats a thin wafer and explodes, exposing an empty enormous ribcage.
  • At a highly dramatic moment in the movie Alien, a member of the crew starts coughing and getting sick. He is laid down on a table and as the rest of the crew gathers around, an alien bursts through his chest. This was parodied in the movie in Spaceballs.
  • In Men in Black, Will Smith does the opposite. He intentionally is eaten by a very large alien and once inside shoots it with a big laser gun, causing it to explode all over.
  • In many movies and shows, characters spend time inside a whale for some period of time: Jonah and the Whale, Rudolph’s Shiny New Year and, of course, Pinocchio.

Inside-Out Chicken Cordon Bleu

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This is an inside-out take on a classic, Cordon Bleu.

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Start with thinly sliced chicken breasts.

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Season the chicken.

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Add cheese.

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And ham.

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Fry the chicken.

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Make the dressing for the greens.

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Side salad is ready.

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The ham is salty and crispy and it is a perfect complement to the cheesy chicken.

Inside-Out Chicken Cordon Bleu

Cook Time: 8 min | Makes: 4 servings | Difficulty: Easy


  • 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


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.

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.

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.

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

Sodium 486 mg; Carbohydrate 22 g; Fiber 1 g; Protein 46 g


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Categories: Cheese3, Chicken2, French, Low Carb, Main Dish 3, Pork2, Recipes

Author:The Ranting Chef

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One Comment on “Inside-Out”

  1. September 26, 2014 at 12:10 am #

    “Wafer Thin!” It’s been a running joke at our house after a big dinner and discussion of whether or not to dig into dessert!! Love it! CCB inside out looks good, too!


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