-
1
Insert a paring knife into the thickest part of each chicken breast to make a 3-inch-long pocket down the side, cutting in about halfway.
-
2
Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts.
-
3
Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit.
-
4
Rub both sides of the chicken breasts with the olive oil and sprinkle with the salt and pepper.
-
5
Heat a nonstick skillet over medium-high heat until very hot, 3 to 5 minutes.
-
6
Add the chicken breasts and cook until golden brown and just cooked through, 6 to 8 minutes per side depending on the thickness of the chicken; reduce the heat to medium if the chicken becomes too dark towards the end of the cooking time.
-
7
Cover the skillet with a lid or a piece of aluminum foil during the last 3 minutes of cooking time to finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without stuffing.
-
8
Transfer the chicken to 4 plates or a cutting board and add the chicken broth and remaining 1 tablespoon mustard to the skillet.
-
9
Cook, whisking, over medium-high heat until the sauce has reduced by about half, 3 to 4 minutes.
-
10
Remove from the heat and swirl in the butter and chopped herbs.
-
11
Depending on the size of the breasts, either put 1chicken breast on each of 4 plates or slice all the breasts and divide among 6 plates.
-
12
Spoon the sauce over the chicken and serve with Crispy Sliced Roasted Potatoes on the side.
-
13
Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
-
14
Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper.
-
15
Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.
