Dinner’s ready! Our most inventive weeknight meals for spring, ready in 30 minutes or less
Photo by Iain Bagwell
Preheat oven to 350°. Season 4 boned, skinned chicken breast halves with kosher salt, then brown one side of each in oil in a nonstick, ovenproof frying pan. Turn chicken over, transfer to oven, and bake until no longer pink in center.
Spread a little Dijon mustard on each, then top each with thinly sliced smoked ham and a thin slice gruyère cheese. Return to oven until cheese melts.
Recipe: Chicken Cordon Bleu