4 boneless, skinless chicken breasts
4 thin slices ham
1/2 cup shredded cheese- provolone or mozzarella
12 leaves fresh basil
2 T. olive oil
Salt and pepper

Prepare your chicken by making “pockets” for the filling: Holding chicken flat on your cutting board with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. If you do what I did and poke a hole in the bottom of the chicken, simply layer in your ham first so the cheese doesn’t ooze out. Fill the pocket with one slice of ham, about 2 tbs cheese, and 3 basil leaves. Fill each chicken breast and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side. Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. When your chicken is finished cooking, you will be left with a beautiful pan full of browned bits and lots of goodness. Feel free to add a 1/2 cup of chicken stock or white wine to that pan and let it bubble and reduce a bit and then spoon it over the chicken.