1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
4 teaspoons Dijon mustard
4 thin slices prosciutto or fully cooked ham
1/4 cup shredded mozzarella cheese (1 ounce)
4 fresh basil leaves

Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 6 minutes. Turn chicken; brush with mustard and top with prosciutto. Cook 6 to 8 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Sprinkle cheese over chicken. Cook about 2 minutes or until cheese is melted. Garnish with basil.

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