Today's recipe combines boneless, skinless chicken breasts with thin-sliced smoked deli ham, served with smashed potatoes and a simple sauce made with Dijon mustard and honey. Fresh parsley can add optional color and depth of flavor to the potatoes.
Boneless, skinless chicken breasts
Sliced smoked ham
Handful of fresh parsley
Extra virgin olive oil, salt, pepper
I use multi-colored fingerling potatoes, but you can use any small potato you like. Get those going in a pot on the stove top, unpeeled, in just enough water to cover.
While the potatoes are cooking along, and before handling the raw chicken, rough chop a good handful of fresh parsley and also combine equal parts Dijon mustard and honey.
Next, place the boneless skinless chicken breasts between two sheets of plastic wrap and use a rolling pin to pound them until they're about 1/2-inch thick. Then, take the top layer of plastic wrap off, place a thin slice of smoked ham on each one, place the plastic back on top and pound it some more to help the ham adhere to the chicken.
Prepare as many chicken breasts as you think you'll need and try to time it so that the potatoes are finishing up as you're assembling the chicken.
Drain the potatoes really well and use a potato masher to smash them. Add a bit of extra virgin olive oil, salt, pepper and optional parsley to taste. Fold everything together and put a lid on top.
At that point, saute the chicken, ham-side down, in a large nonstick pan in a little olive oil on medium high heat.
Let the chicken crisp up a bit on the first side and then carefully flip them over and finish cooking it through.
Divide everything up on plates and spoon the honey mustard on top of everything.