Out Chicken Cordon Bleu

Ingredients
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
Directions
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.

Per serving: Calories 500; Fat 26 g (Saturated 7 g); Cholesterol 124 mg;

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

Photograph by Antonis Achilleos

Ingredients
1 (12-ounce) package semisweet morsels
1/2 cup creamy peanut butter
6 cups pretzel sticks
Directions
Place parchment paper on baking sheet; set aside.

In a large glass microwave-safe bowl combine chocolate chips and peanut butter. Melt on high for 2 to 3 minutes. Remove and stir until smooth.

Stir in pretzel sticks. With clean hands grab pretzel sticks and drop on prepared baking sheet in clusters to look like spiders.

Place in freezer for 5 minutes or until to chocolate is hardened. Remove and serve.

Ingredients
• 1 can crescent rolls
• Flour, for dusting
• 4 tablespoons spicy mustard
• 10 ounces thinly sliced ham
• 10 ounces thinly sliced salami
• 10 ounces bologna
• 12 ounces Monterey Jack, grated
• Liquid food coloring
• 3 egg yolks
• 2 whole cloves
• Toothpicks
• 2 small pimiento-stuffed olives
• 1 (1-inch) strips jarred roasted red peppers

Directions
Preheat the oven to 375 degrees F.

Line a cookie sheet with foil. Grease the foil and set aside.

Dust a flat surface lightly with flour. Spread out the crescent dough — do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all.

Brush the dough with the mustard, leaving a 1-inch border. Layer the meats down the center of the rectangle, leaving a 1-inch border on either end. You can feel free to use your favorite cold cuts.

Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. Take 1 egg yolk, and beat lightly with a fork. Brush the egg yolk over the top of the dough. The yolk will act as the glue to hold. Fold the dough in 1/2 again lengthwise. Pinch the seam with your fingers to seal. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape. Form the other end into a head shape.

Beat the 2 remaining egg yolks together. Transfer to 3 separate small bowls. Add some food coloring to each bowl — whatever colors you like! Using a clean paintbrush, "paint" the snake with the egg yolk/food coloring mixture.

Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue with the roasted red peppers. Bake the snake for 25 minutes, or until golden brown and cooked through