Sheet Pan Chicken Cordon Bleu with Roasted Broccoli

2 tablespoons olive oil

1 ½ pounds broccoli, cut into spears/thin wedges (see pictures in the post for a visual)

Salt and pepper

1 ½ to 2 pounds boneless skinless chicken breasts (4 to 5 breasts), pounded to ¼-inch thick or cut in half to form two thinner cutlets (see note)

2 tablespoons Dijon mustard

4 to 8 slices deli ham, exact amount depends on brand/size of slices

1 cup ( 114 g) shredded Gruyere or Swiss cheese

¾ cup Ritz crackers (about 15), coarsely crushed

Directions at melskitchencafe.com

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