This is like chicken cordon bleu with the stuffing on the outside--yet SO much better!

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.