1 tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
4 skinless, boneless chicken-breast halves (about 1 1/4 lb.)
1 tbsp. butter
4 tsp. Dijon mustard with seeds
4 slices Canadian bacon
Hearts of chicory or watercress
1/8 tsp. ground nutmeg

On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts. In 10 inch skillet over medium high heat, in hot butter, cook chicken breasts until browned and juices run clear when pierced with a knife, 8-10 minutes. Spread chicken breasts with mustard. Cut each slice of Provolone cheese crosswise in half. Place half of cheese over chicken breasts; top with Canadian bacon, then remaining cheese. Cover; cook 1-2 minutes to melt cheese. To serve, line platter with chicory; top with chicken breasts. Sprinkle chicken breasts with nutmeg. Serves 4.