Chicken Cordon Bleu with a Spinach Apple Salad

This is a fun twist on this classic stuffed chicken!

6 boneless, skinless chicken breast butterflied

6 slices turkey ham
6 slices Swiss cheese
2 tablespoons (approximately)
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
Tooth picks

2 cups baby spinach leaves
1/4 cup shredded carrots
1/4 green bell pepper chopped
1 small apple of choice chopped
1/4 chopped almonds

1/2 shallot finely minced
1 clove garlic finely minced
1/2 teaspoon salt, pepper and oregano blend
Juice from 1 orange
1/4 cup olive oil
1 teaspoon yellow mustard (you can use Dijon if you prefer)

Take each chicken breast and butterfly them (cut them from the side almost all the way through making a shape that resembles butterfly)
Lay in a slice of the turkey ham, squirt on a little bit of the mustard and layer on a slice of cheese. Fold these over and secure closed with the tooth picks. Sprinkle these with the salt, pepper and cumin mix. because the cheese and ham are salty you do not need much salt. Place them on a baking sheet and place in a 375 degree oven for 30 - 35 minutes. While the chicken is booking combine the spinach, peppers, carrots, apples and almonds in a large mixing bowl. In a small mixing bowl combine the orange juice, shallots, garlic and spice mix. Add the mustard and the olive oil. Whisk until well blended. Dress the salad and set aside. Once the chicken is cooked through remove the tooth picks and serve. For more on this recipe please email me at alesia.leach@gmail.com