Megans Chicken Cordon Bleu

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   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.

3. 3

   Once you have cut a slit in each breast, wrap a piece of cheese in a piece of prosciutto and carefully stuff it inside the pocket of a chicken breast.

4. 4

   Repeat with remaining ingredients until all the breasts have been stuffed.

5. 5

   Next heat a cast iron skillet (or other oven safe skillet) to medium high with the olive oil in it.

6. 6

   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 the chicken into the hot skillet.

7. 7

   Brown both sides of the chicken.

8. 8

   Then, once browned place the skillet in the oven and bake until the chicken is cooked through, about 30 minutes.

9. 9

   While the chicken is in the oven make the sauce.

10. 10

    In a medium saucepan over medium heat, melt the butter.

11. 11

    Add the mushrooms once the butter is melted and cook just for about a minute.

12. 12

    Add the wine and the garlic and simmer until the wine is reduced just a little, about 6-7 minutes.

13. 13

    Then add the cream and simmer until the sauce is thick and bubbly, about 7-8 more minutes.

14. 14

    Add the lemon juice and the salt and continue cooking just a couple more minutes.

15. 15

    Remove the chicken from the oven.

16. 16

    To serve, place one breast on each plate and top with about 1/4 cup of the sauce on each.

17. 17

    Enjoy!!

18. 18

    !

* Per serving · 4 servings · Values may vary.