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