4six ozboneless skinless chicken breastspounded to 1/2 - 3/4 inch even thickness
kosher salt and pepper
6Tbspmayonnaise or greek yogurt
1 1/2Tbspdijon mustard
4-6thin slicesdeli ham (real tavern or black forest ham) or leftover baked ham
1Cshredded gruyere cheese
1Cpanko or fresh breadcrumbs
1Tbspmelted butter
Instructions
Line a baking sheet with parchment (or a 9x13 baking dish). Preheat oven to 400 degrees.
Lay chicken breasts evenly spaced in baking dish. Sprinkle each with salt and pepper.
In a small bowl mix together the mayonnaise or yogurt and mustard. Brush the mixture thickly on top of the chicken breasts. Top each breast with sliced ham to cover the entire breast. (I pile it on roughly so it has some height, rather than lay it smoothly on top). Spread gruyere cheese over the top, dividing among all four chicken breasts.
Melt butter in a small dish and mix together with breadcrumbs to moisten them. Sprinkle a bit of breadcrumbs on top of the cheese on each chicken breast. (For Keto or No-Carb, omit this breadcrumb step).
Bake uncovered for 20-25 minutes, until the chicken is cooked to 165 degrees. Be careful not to overcook or chicken can be dry.