Unstuffed Chicken Cordon Bleu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Ajust oven rack to lower-middle position and heat oven to 475 degrees. Brush rimmed baking sheet with oil. Trim chicken, pat dry with paper towels, season with pepper, and arrange on prepared sheet.

Step 2

S[read mustard over top of chicken, then top each breast with 1 slice ham, folded in half, and ¼ cup Gruyère. Coarsely crush crackers and sprinkle over top, pressing on crumbs to adhere.

Step 3

Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into ½-inch-thick planks, 2 to 3 inches long. Cut crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Toss broccoli with 2 tbsp oil, 1/2 tsp sugar, salt, and pepper. Lay broccoli, cut side down, on opposite side of sheet from chicken. Roast until chicken registers 160 degrees and broccoli is well browned and tender, 20 to 25 minutes, rotating sheet halfway through roasting. Serve with lemon wedges.