INGREDIENTS
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3 tablespoons fig jam
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1/2 teaspoon chopped fresh thyme
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Kosher salt and freshly ground pepper
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4 6 -ounce skinless, boneless chicken breasts
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1 cup shredded gruyere cheese (about 3 ounces)
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8 thin slices black forest ham
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5 tablespoons extra-virgin olive oil
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1 shallot, minced
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1/2 teaspoon dijon mustard
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2 tablespoons white wine vinegar
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2 cups baby greens