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| Dutch Oven Recipes > Calico Chicken |
| 6 | chicken breast halves; boneless, skinless | (1) | 4 oz. can diced green chiles; drained |
| 1 | packet taco seasoning | (1) | 11 oz. can mexicorn; drained |
| 8 | oz. pepper jack cheese | (1) | 15 oz. can black beans; drained |
| 1/4 | cup melted butter | (1) | 16 oz. can diced tomatoes |
| 1/2 | cup melted butter | 1/2 | cup black olives; sliced |
| 1/2 | cup corn flakes; crushed | 1/2 | cup green onions; sliced |
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Place 1 chicken breast between 2 pieces of waxed paper and gently pound with a meat mallet until about 1/8" thick. Repeat with remaining chicken breasts. Sprinkle about 1/2 tsp. of taco seasoning on the boned side of each breast. Place a 1/2" x 1 1/2" slice of pepper jack cheese on each chicken breast then roll up jelly roll fashion. Tuck in ends and seal well with a toothpick. Dip each chicken roll in melted butter then roll in corn flake crumbs, turning to thoroughly coat each roll. Place in a lightly greased 12" Dutch oven. Bake using 10-12 briquettes bottom and 16-18 briquettes top for 35-45 minutes or until chicken is lightly browned. Remove chicken from oven and remove toothpicks. Wipe the oven clean with a paper towel. In a large bowl mix together green chiles, mexicorn, black beans, tomato, olives, green onions and 2 Tbs. of the taco seasoning. Spoon vegetables into Dutch oven. Place chicken rolls on top of the vegetable mixture. Grate the remaining cheese and sprinkle over the chicken rolls. Cover and bake an additional 10-15 minutes until vegetables are warmed thru and the cheese has melted. Serves: 6 (This recipe is courtesy of Chuck Peppler from Fruit Heigts, UT.) [ Back ] |
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