... or my French Chicken. Isn't it a beauty? I went to my local French bakery on Sunday with one of my bestest friends Vanessa, who ordered a mouth-watering baked ham and cheese croissant. Her croissant was my inspiration for this skinnier indulgence.
Ready in: 30 minutes
2 boneless, skinless chicken breasts
2 teaspoons Dijon mustard
2 slices smoked ham
2 slices Swiss, Gruyere or Gouda cheese
1. Preheat the oven to 375 degrees. Lay the chicken breasts on a cutting board and butterfly each three ways to form space for the filling. The chicken should be about 1-inch thick. Season both sides with salt and pepper, and lay on a baking sheet.
2. Spread a teaspoon of Dijon mustard over each chicken breast. Layer with ham, then cheese. Season with extra black pepper and a light drizzle of olive oil.
3. Bake for 20 minutes. Set the oven to broil and continue to cook until the cheese is brown and bubbly. Serve.
For the salad, I tossed some greens in apple cider vinegar, olive oil, salt and pepper... simple and delicious!