Ed and Heba’s Blue-Ribbon Chicken

INGREDIENTS

2 tablespoons Dijon mustard
4 (4-ounce) boneless, skinless chicken breasts, trimmed of fat and butterflied
4 slices low-sodium ham
4 slices 2% Swiss or low-fat provolone cheese
Salt and ground black pepper to taste
1 teaspoon fresh rosemary, chopped
1/4 cup fat-free, low-sodium chicken broth

DIRECTIONS

Spread the mustard evenly inside the 4 chicken breasts. In a small nonstick skillet over medium heat, quickly sear the ham for about 30 seconds on each side. Place a slice of ham on 1 side of each piece of chicken. Place 1 slice of cheese folded in half over the top of the ham. Fold over the butterflied chicken breast to create a pocket. Tuck in the cheese so it’s well concealed. Season each breast with salt, pepper, and rosemary.

Lightly coat a skillet with cooking oil spray. Gently place each breast in the pan. Cook on medium to low heat for 6 to 8 minutes, until golden brown, then turn over the breasts and brown the other side. Once the chicken is fully cooked, remove it from the pan momentarily and drain any excess grease from the skillet. Return the skillet to the heat, add the broth, then place the chicken in the broth. Simmer for 3 to 4 minutes. Serve immediately.

Yield: 4 servings