Fig-Glazed Ramekin Chicken Cordon Bleu

~Fig-Glazed Ramekin Chicken Cordon Bleu~

Prep time: 20 mins

Cook time: 25-30 mins

Servings: 4 individual ramekins

Ingredients:

4 boneless, skinless chicken breasts (about 2 pounds total)

8 thin slices of deli ham

4-8 slices of Swiss cheese

1 medium yellow onion, thinly sliced

1 tbsp butter (for the onions) + extra to grease the ramekins

2 tbsp Trader Giotto's Fig Glaze (You can also use their Orange Glaze)

Salt and freshly ground black pepper

1/2 cup Mayonnaise

The Breading Mixture (Equal Parts):

1/3 cup Panko flakes

1/3 cup Unseasoned breadcrumbs

1/3 cup Grated Parmesan cheese

Directions:

    1. Prep the Crust and Chicken

    • Mix the topping: In a small bowl, combine equal parts Panko flakes, unseasoned breadcrumbs, and Parmesan cheese. Set aside.

    • Butterfly the chicken: Slice each chicken breast horizontally to butterfly them into two halves.

    • Pound flat: Take out all your anger on the chicken halves—pound them flat! Cut each flattened piece completely in half so you have a top and a bottom piece for each ramekin.

   

 2. Make the Fig-Glazed Onions

    • Sauté: Melt 1 tablespoon of butter in a skillet over medium heat. Add the sliced onions and a tiny pinch of salt. Cook for 10-12 minutes until soft, golden, and translucent.

    • Glaze: In the last 2 minutes of cooking, swirl in 1 to 2 tablespoons of Trader Giotto's Fig Glaze. Let it bubble and coat the onions until sticky and jammy. Remove from heat.

  

  3. Assemble the Ramekins

    • Prep the dishes: Generously butter the inside of four 16 oz oven-safe ramekins. Sprinkle a light layer of your Panko/bread crumb mixture onto the bottom of each bowl.

    • Layer 1 (The Base): Place one half of a flattened chicken breast into the bottom of each ramekin. Season the chicken with a pinch of salt and pepper.

    • Layer 2 (The Filling): Place 2 slices of ham over the chicken. Spoon a generous layer of the warm fig-glazed onions directly onto the ham. Top the onions with a slice (or two!) of Swiss cheese.

    • Layer 3 (The Top): Place the remaining half of the chicken breast over the cheese. Season again with a light pinch of salt and pepper.

    • Layer 4 (The Crunch): Spread a layer of mayonnaise evenly over the top chicken breast to act as a binder. Cover the mayo completely with a thick, heavy layer of your Panko-Parmesan crumb mixture.

  

  4. Bake to Perfection

    • Bake: Place the ramekins on a baking sheet for easy handling. Bake uncovered at 375 degrees F (190 degrees C) for 25 to 30 minutes until the chicken reaches an internal temperature of 165 degrees F. (If the crumb topping gets perfectly golden before the timer is up, loosely tent a piece of foil over the ramekins).

    • Rest: Remove from the oven and let sit on the counter for 5 minutes before serving. This allows the Swiss cheese to set so it does not flood the bowl when you cut into it.