PAM'S CHICKEN ROMEO

6 boneless skinless chicken breasts
6 slices whole milk mozzarella cheese, 1/4 inch thick
6 slices lean ham or prosciutto
chicken bouillon
6 Tbsp butter

Remove sinew from small section of breasts. Run a sharp knife along the sinew while pulling it out.
Saute breasts in butter until brown and cooked through. Place a slice of ham topped with a slice of cheese on each breast. Add 1/2 cup bouillon to pan. Cover and simmer on low till cheese melts.

Remove breasts and allow sauce to thicken a bit. Serve with Herb rice and buttered artichoke hearts (frozen, not canned or marinated).

HERB RICE

2 cups Uncle Ben's rice (not instant)
5 cups water
2 chicken bouillon cubes
1 tsp salt
1/4 tsp Rosemary, thyme, and oregano
1 tsp dried parsley

Add all ingredients to water and prepare according to package directions. Add butter before serving.