This is like chicken cordon bleu with the stuffing on the outside--yet SO much better!
Ingredients:
Directions:
Place the beaten egg in a shallow bowl. Put the cracker crumbs in another bowl. Dip the chicken in the egg and then in the cracker crumbs. Set aside.
Heat a 14-inch dutch oven over a full spread of coals. Melt 3 tablespoons of the butter. Add the mushrooms and saute until the mushrooms have given up a lot of their moisture and are tender. Remove and set aside.
Add the remaining butter to the dutch oven. Add the chicken and cook for 5-6 minutes on each side or until browned.
Cover and bake with 12 coals bottom heat and 16 coals top heat for about 15-20 minutes or until the chicken reaches an internal temperature of 160 degrees.
Place 2 slices of ham, 1/6 of the mushrooms, and two slices of swiss cheese on each breast.
Cover and cook 5 more minutes until the cheese is melted.
Serves 6.
*Note - Only 4 breasts fit in a 12-inch oven--I cooked the other two indoors this time. Next time, I'll use a 14-inch dutch oven and adjust the coals accordingly.
Ingredients:
- 6 boneless skinless chicken breasts
- 2 eggs, lightly beaten
- 2 cups crushed Townhouse crackers
- 1 lb fresh mushrooms, sliced
- 6 Tablespoons butter
- 12 very thin slices of ham
- 12 slices swiss cheese
Directions:
Place the beaten egg in a shallow bowl. Put the cracker crumbs in another bowl. Dip the chicken in the egg and then in the cracker crumbs. Set aside.
Heat a 14-inch dutch oven over a full spread of coals. Melt 3 tablespoons of the butter. Add the mushrooms and saute until the mushrooms have given up a lot of their moisture and are tender. Remove and set aside.
Add the remaining butter to the dutch oven. Add the chicken and cook for 5-6 minutes on each side or until browned.
Cover and bake with 12 coals bottom heat and 16 coals top heat for about 15-20 minutes or until the chicken reaches an internal temperature of 160 degrees.
Place 2 slices of ham, 1/6 of the mushrooms, and two slices of swiss cheese on each breast.
Cover and cook 5 more minutes until the cheese is melted.
Serves 6.
*Note - Only 4 breasts fit in a 12-inch oven--I cooked the other two indoors this time. Next time, I'll use a 14-inch dutch oven and adjust the coals accordingly.
Last edit: June 3, 2011 at 2:30 PM by DeShawn