I went camping with the Boy Scouts this past weekend and wanted to share our stuffed Chicken breast recipe. This feeds 12
Ingredients
12 bonless chicken breast halves. I like skin on, but that's just me :wink:
2 boxes "your favorite" stuffing mix
1/4 cup olive oil
1/2 cup water
1 pound cooked spinach: fresh or frozen, your choice
1 cup crumbled fresh soft cheese: mozarella, queso fresco, or unsalted feta, again your choice
1 pound bacon
black pepper
garlilc powder
4 pounds potatoes
6 ears yellow corn
45 charcoal briquettes
Cut potatoes into 1/2 inch thick slices.
layer eqaul amount of potatoes into 2 12 qt Dutch Ovens. Sprinkle with black pepper
mix dry stuffing mix , olive oil, water, cheese, and spinach in large bowl
split chicken breasts for stuffing
stuff breasts with 1/4 cup stuffing and wrap with 3 or 4 strips bacon,
place stuffed chicken in single layer on top of potatoes, skin side up. Sprinkle with black pepper and garlic powder
place lid on ovens
place 1st oven over 15 briquettes
place 15 additional briquettes on lid of 1st oven
place 2nd oven on lid of 1st
place final 15 briquetes on lid of 2nd oven
cook for 45 minutes rotating dutch ovens 1/4 turn every 15 minutes.
after 45 minutes, unstack, remove lids, place 3 ears of corn into each oven, return lids and restack ovens.
cook 15-20 minutes longer.
If you want "crispier"chicken, do not stack ovens. Place each oven over 12 briquttes and place 18 on top. Crispy skin and crispy bacon.
Either way the drippings flavor the potatoes wonderfully.
Enjoy.
Ingredients
12 bonless chicken breast halves. I like skin on, but that's just me :wink:
2 boxes "your favorite" stuffing mix
1/4 cup olive oil
1/2 cup water
1 pound cooked spinach: fresh or frozen, your choice
1 cup crumbled fresh soft cheese: mozarella, queso fresco, or unsalted feta, again your choice
1 pound bacon
black pepper
garlilc powder
4 pounds potatoes
6 ears yellow corn
45 charcoal briquettes
Cut potatoes into 1/2 inch thick slices.
layer eqaul amount of potatoes into 2 12 qt Dutch Ovens. Sprinkle with black pepper
mix dry stuffing mix , olive oil, water, cheese, and spinach in large bowl
split chicken breasts for stuffing
stuff breasts with 1/4 cup stuffing and wrap with 3 or 4 strips bacon,
place stuffed chicken in single layer on top of potatoes, skin side up. Sprinkle with black pepper and garlic powder
place lid on ovens
place 1st oven over 15 briquettes
place 15 additional briquettes on lid of 1st oven
place 2nd oven on lid of 1st
place final 15 briquetes on lid of 2nd oven
cook for 45 minutes rotating dutch ovens 1/4 turn every 15 minutes.
after 45 minutes, unstack, remove lids, place 3 ears of corn into each oven, return lids and restack ovens.
cook 15-20 minutes longer.
If you want "crispier"chicken, do not stack ovens. Place each oven over 12 briquttes and place 18 on top. Crispy skin and crispy bacon.
Either way the drippings flavor the potatoes wonderfully.
Enjoy.