4 boneless skinless chicken breast halves
2 T. minced fresh Italian parsley
1 t. dijon mustard
2 slices muenster cheese,halved
2 slices posciutto or 2 slices deli ham, halved
1/2 t. salt
3 T. flour
1 T. olive oil
1/4 cup apple juice
Directions:
1. Slice chicken breasts horizontally without cutting all the way through. Open so breast are flat. Place between 2 pieces of plastic wrap; pound gently with flat side of meat mallet.
2. In small bol, stir together parsley and mustard; spread over half of each chicken breast. Top each with half slices of cheese and prosciutto. Fold breast to enclose stuffing, pressing edges together to seal. Sprinkle with salt. Place flour on plate; dip chicken in flour, tapping to remove excess.
3. Heat oil in large skillet over medium heat until hot. Add chicken, cook 6-10 minutes or until golden brown, no longer pink in the center, and juices run clear. Place on serving platter.
4. Increase heat to medium high. Add apple juice to skillet; cook 30-60 seconds until slightly reduced, stirring to scrape up any browned bits from bottom of skillet. Pour over chicken
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