Instructions: Pound breast halves to 1/4-inch thickness. Season lightly with salt and pepper.

Melt butter in large, non-stick skillet over medium-high heat until bubbly.

Saute cutlets about 3 minutes on each side until golden brown and fully cooked. Remove to platter and keep warm.

Add chopped ham to skillet and cook 1 minute or until browned. Add chicken broth and boil over high heat 1 to 2 minutes until reduced by half. Reduce heat to low and stir in dressing; heat through. To serve spoon sauce over chicken. Sprinkle with walnuts and parsley, if desired.

Tip: To toast chopped nuts, place in small skillet. Cook over medium heat, stirring constantly, just until nuts begin to smell toasty.

Remove from heat and cool.

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