Panko Crusted Chicken Stuffed with Gruyere Cheese and Raspberry Jam Served with Mixed Green Salad with Balsamic Vinaigrette & Butternut Squash Soup*

*The Butternut Squash Soup is store bought.

Prep Time: 20 min Cook Time: 30 min
Ingredients:
2 Chicken breasts
2 oz Gruyere Cheese (sliced)
1 Tbsp Raspberry Jam
1/4 c flour
1 egg (beaten)
1 c Panko Bread Crumbs
1 Tbsp Canola Oil
Mixed Greens
Croutons
1 Tbsp Extra Virgin Olive Oil
4 Tbsp Balsamic Vinegar
1 tsp Orange Blossom Honey
1 tsp Mixed Italian Herbs

1. Preheat oven to 400 degrees.
2. Pound out chicken breasts between two sheet of plastic wrap until about 1/4" to 1/3" thick.
3. Place 1 oz of Gruyere cheese and 1/2 Tbsp of Raspberry Jam in center of each chicken breast. Wrap up and pin together with toothpicks. (Tip: Keep track of the number of toothpicks you use! I used 6 per breast)
4. Roll stuffed chicken in flour until lightly coated. Dip in egg. Then, roll in Panko bread crumbs.
5. Heat Canola oil in sauce pan over a medium heat. Brown the chicken breasts on all sides for 1-2 minutes on each side.
6. Place chicken breasts on a greased cookie sheet and place in the oven for 10 minutes.
7. Wash and dry salad greens.
8. Combine Olive Oil, Balsamic Vinegar, Honey, and Italian Herbs. Whisk well.
9. After chicken as been in the oven for 10 minutes, turn and place back in the oven for 10 more minutes.
10. When chicken timer beeps, pull chicken out of the oven and let rest.
11. Heat Butternut Squash Soup in microwave for 2 minutes. While it is heating, toss salad with dressing (You won't need it all) and croutons.
12. Remove toothpicks from chicken (or at least advise your guest to be careful while eating!)
Enjoy!