SERVES 4
TOTAL TIME: 45 minutes
Swiss cheese can be substituted for the Gruyère. Nestle the chicken breasts close together on the baking sheet and alternate their orientation (thicker end to thinner end) so that they fit together nicely like puzzle pieces. This will help the toppings stay in place, prevent the chicken from overcooking, and allow a little extra space for the broccoli. Serve with lemon wedges. See the photos that follow the recipe.
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3 |
tablespoons olive oil |
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1½ |
pounds broccoli, crown cut into large wedges, stalks peeled and sliced into ½-inch-thick planks about 3 inches long |
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½ |
teaspoon sugar |
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Salt and pepper |
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4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary |
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2 |
tablespoons Dijon mustard |
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4 |
ounces deli ham (4 slices) |
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4 |
ounces Gruyère cheese, shredded (1 cup) |
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15 |
Ritz crackers, coarsely crushed (¾ cup) |
1. Adjust oven rack to lower-middle position and heat oven to 475 degrees. Brush rimmed baking sheet with 1 tablespoon oil.
2. Toss broccoli with remaining 2 tablespoons oil, sugar, ¼ teaspoon salt, and ⅛ teaspoon pepper. Pat chicken dry with paper towels and season with salt and pepper.
3. Arrange chicken breasts, side by side (and alternating thicker end to thinner end) on one side of prepared baking sheet. Spread mustard over top of chicken, then top each breast with 1 slice ham and ¼ cup Gruyère. Sprinkle cracker crumbs over cheese and press on crumbs to adhere.
4. Lay broccoli, cut side down, on opposite side of baking sheet from chicken. Bake until chicken registers 160 degrees and broccoli is well browned and tender, 20 to 25 minutes, rotating baking sheet halfway through baking. Serve.
VARIATION
UNSTUFFED CHICKEN BREASTS WITH PROSCIUTTO, SAGE, AND ROASTED BROCCOLI
Substitute 2 tablespoons mayonnaise for mustard, 8 thin slices prosciutto for ham (2 slices per breast), and 1 cup shredded sharp provolone for Gruyère. Sprinkle 1 tablespoon minced fresh sage over mayonnaise-coated chicken before adding prosciutto.