This 20-minute recipe for skinless, boneless chicken breast halves is bursting with flavor. Molasses and brown mustard sauce season and brown the chicken.
1. Whisk molasses, mustard in cup; divide in half in 2 cups.
2. Brush chicken all over with 2 teaspoons oil; sprinkle with salt and pepper.
3. Place 1 slice each of ham and cheese on each of 4 chicken pieces. Cover each with remaining chicken.
4. 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 degrees 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.