Author Topic: Mushroom Chicken  (Read 7289 times)

Offline DeShawn

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Mushroom Chicken
« on: May 18, 2011, 09:51:29 pm »
This is like chicken cordon bleu with the stuffing on the outside--yet SO much better!

  • 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

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"

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"

"Mushrooms Done Cooking"

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"

"Chicken 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. 

"Ham and Mushrooms"

"Swiss Cheese"

Cover and cook 5 more minutes until the cheese is melted.

"Ready to Eat"

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.