8 slices Jambon de Paris
3 boneless skinless chicken breasts (about 3/4 lb)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
3 tablespoons extra-virgin olive oil, divided
8 medium flour tortillas
1/4 cup dijon mustard
1 1/2 cup shredded Swiss cheese
1 cup shredded mozzarella
Freshly ground black pepper
Grated parmesan, for garnish
Cook chicken: Season chicken all over with oregano, garlic powder, salt, and pepper. In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add chicken and cook until golden on both sides
and cooked through in the middle, about 8 minutes per side. Let rest 10 minutes, then slice into strips.
Assemble quesadillas: Spread mustard onto 4 tortillas, then top each tortilla with 2 slices ham,
sliced chicken, Swiss cheese, and mozzarella. Place remaining 4 tortillas on top.
In a large skillet over medium heat, heat remaining 1 tablespoon olive oil. Working one at a time, cook quesadillas until both tortillas are golden and cheese is melty, about 3 minutes per side.
While quesadillas are still warm, sprinkle with Parmesan and parsley before slicing into wedges.