5 thick chunks of swiss cheese (I like to just take a block and cut ½ inch pieces off the short end)
1 cup whole wheat flour
kosher salt and freshly ground pepper
2 tablespoons extra virgin olive oilFOR THE SAUCE
4 tablespoons butter
4 crimini mushrooms, diced
2 cloves garlic, minced and crushed
¾ cup white wine
1 cup heavy cream
juice from half a lemon
¼ teaspoon kosher salt
1 teaspoon corn starch + a little cold water
Preparation Instructions
Preheat the oven to 400ยบ.
Rinse and dry the chicken, then carefully cut a slit in the thicker end of each breast - you are making a pocket that you are going to stuff the prosciutto and cheese into so make it as long and wide as you can without cutting through.
Once you have cut a slit in each breast, wrap a piece of cheese in a piece of prosciutto and carefully stuff inside the pocket of a chicken breast. Repeat with remaining ingredients until all the breasts have been stuffed.
Next heat a cast iron skillet to medium high with the olive oil in it.
Combine the whole wheat flour, salt and pepper on a plate and coat each of the breasts in it, shaking off the excess and then place in the hot skillet. Brown both sides of the chicken, once browned place the skillet in the oven and bake until the chicken is cooked through, about 15 minutes.
While the chicken is in the oven make the sauce.
In a medium saucepan over medium heat, melt the butter. Add the mushrooms once the butter is melted and cook just for about a minute. Add the wine and the garlic and simmer until the wine is reduced just a little, about 6-7 minutes. Then add the cream and simmer until the sauce is thick and bubbly, about 7-8 more minutes. Add the lemon juice and the salt and continue cooking just a couple more minutes.
Remove the chicken from the oven.
To serve, place one breast on each plate and top with about ¼ cup of the sauce on each.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/05/megans-chicken-cordon-bleu/