4 boneless, skinless chicken breasts (about 6 ounces each)
4 thin slices lower sodium deli ham (about ½ ounce each)
4 thin slices reduced fat Swiss cheese
2 tsp olive oil
2 tsp chopped fresh thyme
3 tbsp dijon mustard
1 tbsp white wine vinegar
Baby arugula for garnish (optional)
1
Preheat oven to 350°; spray rimmed baking pan with cooking spray.
2
Slice chicken breasts horizontally in half, but do not cut all the way through. Open chicken breasts and spread fl at, cut side up; cover each with 1 slice each ham and cheese.
3
Fold chicken breasts to enclose filling; place on prepared pan. Brush chicken with oil; sprinkle with thyme and ¼ teaspoon pepper. Bake 30 minutes or until internal temperature of chicken and filling reaches 165°; let stand 5 minutes.
4
In small bowl, whisk mustard, honey and vinegar. Serve chicken drizzled with mustard mixture garnished with arugula, if desired.
Dietitian Tip: Serve alongside a whole grain and a seasonal green vegetable, like asparagus, for a fiber and nutrient boost.
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
4 thin slices lower sodium deli ham (about ½ ounce each)
4 thin slices reduced fat Swiss cheese
2 tsp olive oil
2 tsp chopped fresh thyme
3 tbsp dijon mustard
1 tbsp white wine vinegar
Baby arugula for garnish (optional)