-Partially fill a pot with water, add salt, garlic (minced or powdered), and italian seasonings to taste.
-Bring water to a simmer and add boneless-skinless chicken breasts (water should come to approximately 1 inch over the top of the layer of chicken)
-Do not let water come to a full boil, keep it at a simmer.
-Poach chicken breasts until not quite fully cooked, then transfer to a broiler pan.
-Broil for a few minutes, enough to finish cooking the chicken.
-Remove the broiler pan, put a thin slice of low sodium ham on top of each breast, and top it off with a slice of Healthy Choice low fat swiss cheese.
-Broil for 1 minute, or long enough to melt the cheese. Serve with dijon mustard.
I just wish I had asparagus to go with it, but only #2 and I like it so we settled for green beans. Either way.... YUM!!!!!
As for why I poached it instead of baking or broiling it, I read an article on poaching it that indicated that the end product was a much more moist chicken breast, and Hubby's biggest complaint about chicken breast is how dry it is.