This 20-minute recipe for skinless, boneless chicken breast halves is bursting with flavor. Molasses and brown mustard sauce season and brown the chicken.

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Ingredients

Directions

  • Whisk molasses, mustard in cup; divide in half in 2 cups.

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  • Brush chicken all over with 2 teaspoons oil; sprinkle with salt and pepper.

  • Place 1 slice each of ham and cheese on each of 4 chicken pieces. Cover each with remaining chicken.

  • Heat remaining oil in large nonstick skillet over medium heat. Brush tops of sandwiched chicken with 1 tablespoon molasses mixture from first cup. Working in batches, place chicken, molasses side down, in skillet; cook, covered, 4 minutes. Uncover; brush tops with remaining molasses mixture from first cup. Turn chicken over; saute, uncovered, 5 minutes (170°F). Brush tops with 1 tablespoon molasses mixture from second cup. Remove to platter, molasses side down. Brush tops with remaining molasses mixture from second cup.

Nutrition Facts

326 calories; 14 g total fat; 117 mg cholesterol; 1048 mg sodium. 8 g carbohydrates; 41 g protein;

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