Sautee sliced mushrooms (in butter + a dash of Hidden Valley Ranch powdered dressing) and boiled asparagus (4 minutes, drained, butter & sprinkle of marjoram) rounded it out.
Russo's has g reat house-made ham and their cheeses are generally less expensive and better tasting than the regular supermarkets. It's more of a hassle and a wait to go on the weekend. Alex went in with us and decided it was too much and retired to the car. Chaotic shopping bothers him and I respect that ;D 
Ingredients ready to be stuffed up! Cut those big breasts through the side width, right in half.
Saute thin sliced mushrooms in spot of butter and once browned, a sprinkle of powdered Hidden Valley Ranch mix. This mix does contain (much to my dismay, after the fact) some msg so I hope to find an alternative.
Prep your breasts. Stuff with ham and cheese to your liking and pin with toothpicks, minimally. I use to try and keep ingredients contained but have found oozing cheese and crisp ham around the edges to be particularly delicious. The goal is to use a minimal amount of toothpicks.
Cook in preheated olive oil (and covered) on medium high for 4 minutes. If breast doesn't want to budge when turning, give it a minute longer. Cooking with a cover causes the top to cook and turn white as well!
Turned, the final cook time (after first 5 min.) was 4 more minutes. Remove to a platter and cover with foil.
The trusty cooking devices.
Tester ate through the ham & chicken foremost and veggies next. A definite fan and plate clearer!
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