Ham + Cheese Chicken with Lemon Kale - Ends + Stems with Chef Alison

Name: Ham + Cheese Chicken with Lemon Kale - Ends + Stems with Chef Alison
Ingredients: 1 pound Chicken Breast (boneless, skinless - ideally 1 piece per person but not huge pieces); teaspoon Kosher Salt; 1 teaspoon Dijon Mustard; 1 ⁄ 2 teaspoon Dried Thyme; 1 Lemon (zested and juiced, divided); 1 ⁄ 2 bunch Green Kale (use the stems in the turkey meatball soup); 1 ⁄ 2 Yellow Onion (thinly sliced); 1 ⁄ 4 pound Prosciutto; 6 ounces Provolone Cheese (sliced); 2 Tablespoons Extra Virgin Olive Oil

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Ingredients

1 pound Chicken Breast (boneless, skinless - ideally 1 piece per person but not huge pieces)
teaspoon Kosher Salt
1 teaspoon Dijon Mustard
1 ⁄ 2 teaspoon Dried Thyme
1 Lemon (zested and juiced, divided)
1 ⁄ 2 bunch Green Kale (use the stems in the turkey meatball soup)
1 ⁄ 2 Yellow Onion (thinly sliced)
1 ⁄ 4 pound Prosciutto
6 ounces Provolone Cheese (sliced)
2 Tablespoons Extra Virgin Olive Oil