There’s no reason weeknight dinners can’t be elegant as well as easy, and this recipe is proof of that. Adding the herbs at the very end keeps them a nice bright green for serving.
Ingredients:
- Four 8- to 10-ounce boneless skinless chicken breast halves
- 2 tablespoons Dijon mustard
- 4 slices deli ham, each slice halved (about 3 ounces)
- 4 thin slices provolone (about 2 1/2 ounces)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh herbs, such as parsley, chives or dill
- Serving suggestion: Crispy Sliced Roasted Potatoes, recipe follows