Recipe: Ham and Cheese Stuffed Chicken Breasts

HAM AND CHEESE STUFFED CHICKEN BREASTS

2 tablespoons molasses
2 tablespoons spicy brown mustard
8 thin boneless, skinless chicken breast halves (1/4 inch thick, 1 1/2 pounds total)
4 teaspoons vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
4 thin slices baked ham (2 ounces total)
4 thin slices Fontina cheese (2 ounces total)

Whisk molasses, mustard in cup; divide in half into two separate cups (one for basting during cooking, one for basting after cooking).

Brush chicken all over With 2 teaspoons oil; sprinkle with salt and pepper.

Place 1 slice each of ham and cheese on each of 4 chicken pieces. Cover each with remaining chicken.

Heat remaining oil in large nonstick skillet over medium heat. Brush tops of sandwiched chicken with 1 tablespoon molasses mixture from first cup. Working in batches, Place chicken, molasses side down, in skillet; cook, Covered, 4 minutes. Uncover; brush tops with remaining molasses mixture from first cup. Turn chicken over; saute, uncovered, 5 minutes (to 170 degrees F).

Brush tops with 1 tablespoon molasses mixture from second cup. Remove to platter, molasses side. Brush tops with remaining molasses mixture from second cup.

Makes 4 servings
Source: Magazine recipe clipping: Family Circle magazine