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Dutch Oven Recipes > Meat Roll-Ups With Rice |
2 | cups long grain rice | 1 | tsp. thyme |
1 | can cream of chicken soup | 1 | tsp. marjoram |
1 | can cream of mushroom soup | salt and pepper to taste | |
1 | cup sour cream | 8 | slices deli roast beef |
1 | yellow onion; diced | 8 | boneless, skinless chicken breasts |
1 1/2 | cup fresh mushrooms; sliced | 16 | slices bacon; partially rendered |
1 | green bell pepper; diced | 6 | cloves garlic; minced |
2 | cans water | 1 1/2 | tsp. poultry seasoning |
1 | tsp. rosemary |
To a 12" Dutch oven add rice, soups, sour cream, onions, mushrooms, bell pepper, water, herbs, salt and pepper. Stir to mix completely. Place a chicken breast between two pieces of wax paper and pound to about 1/4 inch thickness using a meat mallet. Repeat for each breast. Lay a piece of roast beef out flat. Place a chicken breast over the roast beef. Sprinkle garlic over chicken breast and season with poultry seasoning. Place two pieces of bacon over chicken breast then roll up. Repeat process making 8 meat rolls. Place meat rolls over rice mixture. Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60 minutes. Serves: 8 [ Back ] |
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