Recipes from Pilgrim's Kitchen

• 4 boneless, skinless chicken breasts
• 4 thin slices Black Forest or Westphalian ham or other smoky dry ham, cut into 2-inch x 4-inch pieces
• 4 slices Gruyere cheese, cut into 2-inch x 4-inch pieces
• 1 dash salt
• 1 dash pepper
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh rosemary
• 1/2 cup chopped fresh sage
• 2 tablespoons olive oil

Mix the parsley, rosemary and sage together in a wide shallow bowl or pie plate. One at a time, put a filled chicken breast in the herb mixture, press to adhere as many herbs as you can, then turn and coat the other side with herbs. Coat all the breasts with herbs and set them on a plate until ready to cook. At this point they can be covered with plastic wrap and stored in the refrigerator for up to 24 hours.

Heat oil in a large skillet or sauté pan over medium-high heat. Season the herbed, stuffed breasts with salt and pepper. When oil is hot, carefully lower chicken into pan, reduce heat to medium and cook, uncovered, until the underside is a deep brown color, about 5 to 6 minutes. Turn the chicken over and cook on the other side until well browned and the chicken is cooked through, another 5 to 6 minutes. Transfer the chicken to a warm platter and serve hot.

Serves 4