Ingredients
1
tablespoon vegetable oil
4
boneless, skinless chicken breast halves (about 1 1/4 pounds)
4
teaspoons Dijon mustard
4
thin slices prosciutto or fully cooked ham
1/4
cup shredded mozzarella cheese (1 ounce)
4
fresh basil leaves
Preparation
Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 6 minutes. Turn chicken; brush with mustard and top with prosciutto. Cook 6 to 8 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Sprinkle cheese over chicken. Cook about 2 minutes or until cheese is melted. Garnish with basil.
