8 small chicken cutlets (1½ pounds total) kosher salt and pepper 8 thin slices ham 8 thin slices Swiss cheese 4 tablespoons olive oil 6 cups mixed greens 1 cup grape tomatoes, halved 1 tablespoon white wine vinegar 1/4 cup whole grain mustard

1.Heat oven to 400º F. 2.Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Roll up each cutlet with a slice each of the ham and cheese. Skewer with toothpicks. 3.Heat 2 tablespoons of the oil in an ovenproof skillet over medium-high heat. Add the roulades and cook, turning occasionally, until golden brown, 4 to 6 minutes. 4.Transfer the skillet to the oven and roast the roulades until cooked through, 8 to 10 minutes. 5.Meanwhile, in a large bowl, toss the greens, tomatoes, vinegar, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. 6.Serve the roulades with the salad and mustard.