5 tablespoons extra virgin olive oil, divided
1 cup chopped onion
1 red bell pepper, cut into 1/3 inch dice
teaspoons fresh thyme leaves, divided
2 garlic cloves, minced
4 ounces haricots verts or slender green beans, trimmed, cut into 1/3 inch dice
1 cup fresh corn kernels (cut from 2 ears of corn)
4 skinless boneless chicken breast halves
4 thin slices country ham or prosciutto (each about 6×3 inches)
1/2 cup all purpose flour
2 tablespoons whipping cream
  • Heat 1 tablespoon oil in large nonstick skillet over medium high heat.
  • Add onion; sauté until beginning to soften, 3 minutes.
  • Add bell pepper, 1½ teaspoons thyme and garlic; sauté 1 minute.
  • Add beans; sauté until just beginning to soften, about 3 minutes.
  • Add zucchini; sauté until all vegetables are crisp-tender, 4 minutes longer.
  • Stir in corn; remove from heat.
  • Cover cutting board with large sheet of plastic wrap.
  • Arrange chicken, smooth side up, on plastic wrap, spacing several inches apart.
  • Sprinkle with remaining 3 teaspoons thyme, then pepper.
  • Place 1 ham slice on each chicken breast, trimming so edges extend slightly over chicken.
  • Place another sheet of plastic wrap atop chicken breasts.
  • Using meat mallet or rolling pin, pound evenly so scant 1/2 inch thickness.
  • Turn chicken over and sprinkle lightly with salt and pepper, then flour.
  • Heat 2 tablespoons oil in each of 2 heavy large skillets over medium high heat.
  • Divide chicken between skillets, ham side up and cook until cooked through, 4 minutes longer.
  • Remove from heat; cover.
  • Rewarm succotash over medium-high heat, stirring with salt and pepper.
  • Transfer chicken to plates, ham side up.
  • Spoon succotash alongside.

4 Servings