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Makes 4 servings

Poultry prices can vary greatly between brands and cuts. So be sure to take notice of specials in your grocer's butcher case and stock your freezer for later. But don't overlook the grocer's own freezer section. Bags of individually, quick-frozen chicken breasts are sometimes priced equal to or even less than fresh breasts on a per pound basis.

Ingredients:

4 (5- to 6-ounce) boneless skinless chicken breast halves
2 teaspoons Dijon mustard
3 ounces Cabot Monterey Jack (about 3/4 cup)
2 ounces (4 thin slices) extra-lean ham
Nonstick cooking spray
1/2 cup low-sodium chicken broth

Directions:

1. Preheat oven to 350°F.

2. With meat mallet or heavy skillet, pound chicken breasts to 1/4-inch thickness. Spread each with 1/2 teaspoon of mustard.

3. Cut cheese into four equal strips. Wrap slice of ham around each strip and place one in center of each breast. Fold short ends over ham and cheese and roll up, using toothpick to fasten securely.

4. Coat ovenproof skillet with cooking spray and set over medium heat; when hot, add chicken rolls. Cook, turning, until outsides are browned.

5. Add broth to skillet and place in oven; bake for 30 minutes, or until cooked through to center.

6. Remove toothpicks and serve with broth poured over top.