1. Heat a skillet or a pan on a medium temperature with olive oil, and add sliced sweet peppers and mushrooms. Saute for 4 to 5 minutes or until the peppers are almost cooked but still hold their crispiness. The mushrooms going to start to release some of the moisture, but do not worry. After 4 or 5 minutes add cubed ham. Stir and cook for one more minute. Line a plate with two kitchen paper towels and transfer it to the plate. The kitchen paper towel will absorb any additional moisture or oil.
2. Heat a large skillet or a pan and drizzle or brush a bit of olive oil. Keep temperature at medium to medium-low.
3. Prepare a large cutting board or a tray and a kitchen towel.
4. Place tortilla in the skillet to toast and turn around after 30-40 seconds until you reach a nice golden color. As soon as you reach desired color transfer the tortilla to the cutting board and cover with kitchen towel to prevent further drying. Continue until all the tortillas are toasted.
5. Turn the Oven Broiler on HIGH.
6. Place the toasted tortillas on a large baking sheet. You may work in batches.
7. Add shredded cheese on the tortilla, a bit of sauteed peppers, mushrooms and ham and sprinkle a bit more cheese, and grated parm cheese, if you desire.
8. Toast for 20 to 30 seconds, or until the cheese is completely melted. Do the same with remaining tortillas. I garnished them with a sprinkle of dried parsley and oregano.
9. After you are done, just fold them and serve them on a large platter.
10. Serve it with colorful fresh salad, and marinara sauce for a dip.

1. HOW TO DEBONE A CHICKEN BREAST― Great instructions HERE
   

   After chicken is deboned I like to cut each chicken breast in half lengthwise to make like fillets, not necessary but it looks so much faster. Turn the breast over and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Slowly, with a sharp knife, slice the breast in half widthwise almost to the other edge.

2. Pound the chicken breasts with a meat mallet just for a bit, to tenderize the meat and ensure uniform thickness.
3. Sprinkle salt, ground black pepper and dried parsley on both sides of the chicken and let sit for about 10 minutes. You may cover it with plastic wrap/film if you wish.
4. Heat a skillet over medium-high heat, and add olive oil.
5. When the oil is heated, add chicken breasts over medium heat.
6. Allow about one minute (until lightly browned) before turning to the other side. You might need to turn it one or two more times before it is completely done. Do not overcook it because it will be too dry. If you do not split chicken breast in half makes sure to cook a little longer because it is a thicker piece of chicken and make sure to cook it at least 2-3 minutes on one side then turn on the other,
7. Transfer pan-fried chicken onto a kitchen paper towel, and any leftover olive oil/ or chicken olive oil drippings serve over the mashed potatoes and chicken as a gravy.
8. Kitchen Fact: The safe internal temperature for cooked chicken is 165° Fahrenheit (75 Celsius). A meat thermometer is your best bet for determining the temperature of your chicken. Chicken should NOT have any red whatsoever.

   Serve it with blanched broccoli and mashed potatoes.

   Recipe FOR MY Creamy Garlic Mashed Potatoes with a video HERE

How to blanch broccoli:

1. Bring a large pot of water to a rapid boil.

   Add a 1/2 tablespoon of salt. Add the broccoli florets and cook until crisp-tender, about 60 seconds.

   Remove with a slotted spoon and plunge immediately into the ice-cold water. This goes for any amount of broccoli.

   serving size: 1/2 cup of broccoli per person.