Slice a boneless skinless chicken breast so that a slice of cheese and a slice of ham can be comfortably inserted.  The trick is to hold the breast in place with the palm of one hand, and, with the other hand, hold a knife level with the cutting board, and slice into the breast midway between the top of the breast and the cutting board. Also, I like to remove the fillet; it makes a tasty morsel, and leaves the chicken breast more balanced for stuffing and maintaining even sides above and below the stuffing. Cut so that there is a pocket in the breast, running the length of the breast. For the stuffing, I used Black Forrest ham and Jarlsberg cheese

• season the breast with salt, pepper, and a pinch of herb du Provence;
• place the slice(s) of cheese and ham in the pocket of the breast
• tie the breasts off with twine, and put aside.

Preheat the oven to 425°f; prepare the bread crumb mixture, of: bread crumbs, parsley, salt, and pepper. Brush the breasts with Dijon Mustard; then roll in the bread crumb mixture. You now have the ‘packet’ ready for cooking.

• Heat a skillet with olive oil and butter, till the butter is fragrant.
• brown the breasts, only just, for about 90 seconds each side;
• remove the breasts to a grated cooking sheet in the oven, for a total of 25 minutes, covered, loosely, for the last ten.
• check to make sure internal temp is at least 160ºf; remove from the oven, cover loosely for about five minutes

I served it with Uncle Ben’s white rice and sautéed carrots. Fantastic.