Ham and Cheese Stuffed Chicken Breast with Zucchini
With a sharp knife, make a horizontal cut through each chicken breast and unfold like a book (butterfly). Season with salt and pepper. Place a slice of cheese and ham on each breast.
Rinse zucchini, trim ends and cut lengthwise into 2-3 mm thick (approximately 1/8-inch thick) slices.
Blanch zucchini slices in boiling salted water, about 30 seconds. Drain, rinse with cold water, drain again and pat dry. Carefully wrap each piece of chicken with 2-3 slices of zucchini and secure with a toothpick. Heat clarified butter in a pan over medium heat. Fry chicken breasts on both sides. Add broth, cover and simmer 8-10 minutes. Serve with a baguette, if desired.