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.
!["Breaded Chicken"](http://dutchovenchef.com/images/mushroomchicken/breaded.jpg)
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.
!["Mushrooms Starting to Cook"](http://dutchovenchef.com/images/mushroomchicken/mushrooms1.jpg)
!["Mushrooms Done Cooking"](http://dutchovenchef.com/images/mushroomchicken/mushrooms2.jpg)
Add the remaining butter to the dutch oven. Add the chicken and cook for 5-6 minutes on each side or until browned.
!["Chicken Browning"](http://dutchovenchef.com/images/mushroomchicken/browning1.jpg)
!["Chicken Browned"](http://dutchovenchef.com/images/mushroomchicken/browning2.jpg)
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.
!["Ham and Mushrooms"](http://dutchovenchef.com/images/mushroomchicken/hamnshrooms.jpg)
!["Swiss Cheese"](http://dutchovenchef.com/images/mushroomchicken/swiss.jpg)
Cover and cook 5 more minutes until the cheese is melted.
!["Ready to Eat"](http://dutchovenchef.com/images/mushroomchicken/done.jpg)
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.