4 boneless, skinless chicken breasts Salt & pepper to taste 3 tsp. canola oil 1 c. half-and-half 1/2 c. chicken broth 2 T. Dijon mustard 1 T. minced fresh thyme or 1 tsp. dried
4 slices ham 4 slices Swiss cheese 8 oz. frozen chopped spinach, thawed & drained well 1 c. crushed round butter crackers (about 1 sleeve) 2 T. melted butter
Heat oven to 450°. Season chicken with salt and pepper. Heat oil in a large non-stick skillet and brown chicken on both sides. This will take about 3 minutes per side. You are not cooking the chicken through, only browning. Transfer chicken to a 9 x 13-inch baking dish. In same skillet, heat half-and-half, chicken broth and thyme until simmering. Remove from heat. Spread mustard evenly over each chicken breast. Divide spinach evenly and place over mustard. Place 1 slice ham over spinach and top with cheese. Carefully pour cream mixture around chicken. Top chicken with cracker crumbs; press gently. Drizzle melted butter over crumbs. Bake for about 20 minutes or until chicken is completely cooked through.