I used sandwich sliced ham. You can use boiled ham or cubed/chunked ham as alternatives.
After flouring, egg washing, and rolling in bread crumbs, I added the chicken to the 10 inch oven. I cooked for 25 minutes with the lid on and turned once after 15 minutes to brown both sides of the chicken breasts.
For the potatoes, Linda scrubbed with skins, browned 1 LB of bacon, drained grease, mixed in onions, mushrooms, and added the potatoes to the 12 inch oven. I then added 12 ounces of Sprite, 1 TSP of salt, 1/2 TSP of pepper. I cooked for 30 minutes with the lid on.
I added parsley and cheddar cheese when serving the potatoes and, although not pictured, Linda made homemade bread.
Are you hungry yet?
Recipe for Chicken Bleu Breasts and Sparkling Potatoes courtesty of Lovin' Dutch Ovens by Joan S. Larsen.