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Free Range Chicken, Cheddar & Local Greens

1 tsp. paprika, preferably smoked
3/4 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
4 (5 to 6 oz.) boneless, skinless chicken breast halves, preferably free range or organically raised
3 tsp. olive oil, divided
4 thin slices prosciutto or black forest smoked ham
1-1/4 cups (5 oz.) Sargento® Limited Edition Shredded Pasture-Grazed Cheddar Cheese, divided
2 large cloves garlic, minced
8 cups coarsely chopped, packed Swiss chard, kale or collard greens, preferably organic*

Combine paprika, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; sprinkle over chicken.
Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add chicken, seasoned sides down. Cook 6 minutes. Turn; continue to cook 5 to 6 minutes or until chicken is cooked through. Arrange prosciutto over chicken; top with 1 cup of the cheese. Cover; reduce heat to low and cook 2 minutes or until cheese is melted.
Meanwhile, in a large saucepan or Dutch oven over medium heat, cook garlic in remaining 2 teaspoons oil 1 minute. Add Swiss chard, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet. Cover; cook 5 minutes. Stir well; continue cooking, covered, until chard is tender, 3 minutes longer. Stir in remaining 1/4 cup of the cheese. Arrange greens on serving plates; top with chicken.