Shelly's Recipe

INSIDE OUT CHICKEN CORDON BLEU

Category: Chicken

4 lbs boneless, skinless, split chicken breasts
1/4 lb Monterey Jack or Swiss cheese, sliced
1/2 lb prosciutto or ham, thinly sliced
5 tbsp butter, divided
1/4 lb fresh mushrooms, sliced
1/4 tsp sage
Salt and pepper to taste
1 cup heavy cream

Flatten chicken breasts to about 1/4-inch thickness by pounding with a meat mallet. Place a slice of cheese over each piece of chicken. Roll up and wrap completely with prosciutto or ham.

Melt 2 tbsp of butter in a medium skillet and saute mushrooms until limp; remove and set aside. Add remaining 3 tbsp butter to skillet; melt and add sage, salt and pepper. Quickly cook chicken breasts until outside wrapping becomes slightly brown and crusty. Reduce heat and slowly add cream. Do not boil. Stir in mushrooms and simmer 3 to 5 minutes more. Serve immediately. Serves 4