Chicken Wrapped Prosciutto with Cajun Honey Mustard

So as I fell asleep last night visions of recipes danced in my head--what if I stuffed chicken with prosciutto? And. Honey Musta..no....CAJUN Honey Mustard....and cheese. Yeah, cheese.

Yeah yeah, forget about sugarplums and whatnot. These are the things I think about as I go to sleep. Leave me alone.

You see, as I mentioned yesterday, if the Next Food Network Star folks DID decide to call me back ::obligatory eye roll goes here:: I'd have to have 30 original recipes ready to go at a moment's notice. I determined last night that I'm at 18 Food Network-ready recipes:

Cedar Plank Salmon
Jack Daniels Salmon
Fried Bell Pepper with Mozzarella and Pico De Gallo
Spicy Brown Sugar Pork Tenderloin
Peach Cobbler
Steak Au Poivre with Portobello Mushroom and Vidalia Onion Sauce
Steak Au Poivre the first way
My Nachos
Summer Salad
Cinnamon Poached Apples with fruit coulis
Sweet and Spicy Buffalo Wings
Lime Chicken Vinaigrette
Chicken and Rice Soup
Nouveau Shrimp Cocktail (is this four recipes or one?)
Macaroni And cheese
Hot and Sour Seafood Soup
Baked Brie

So I came up with two recipes as I fell asleep last night, and tonight was the first attempt--pretty good, but with a couple of things I need to tweak.

Butterflied and flattened some chicken breasts, topped with prosciutto, italian seasoning, cayenne, kosher salt, and freshly ground black pepper, havarti cheese (next time I'll use something a bit more pungent), wrapped them and speared them with some wooden skewers to hold in place.

Then made a cajun honey mustard that, from my best guess, was about 1/2 cup honey and dijon mustard, 1/2 teaspoon of cayenne, 1/2 tablespoon of black pepper, 1/2 teaspoon of kosher salt, 1/2 teaspoon of seasoned salt.

This time, I coated the chicken in cream before dipping in panko bread crumbs. Next time, it will be coated in the honey mustard and then dipped in the bread crumbs. Fried at 375 degrees, served on a bed of baby greens, and drizzled with the cajun honey mustard.

Definitely a keeper.

Next up, ceviche summer rolls. Yeah, a brotha can do fusion too. HAH!