1. Season 8 thin chicken cutlets (1 pounds total) with salt and pepper and roll up each cutlet with a slice each of ham and Swiss cheese; skewer with toothpicks.

2. In an ovenproof skillet, cook in olive oil over medium-high heat until golden; transfer to oven. Cook at 400 F until cooked through, 8 to 10 minutes. Serve with whole-grain mustard.