Dutch Oven Idaho® Potato Chicken Cordon Bleu
Cooking-Outdoor's version of the classic Chicken Cordon Bleu recipe, packed with Idaho® Potatoes, red onions, Canadian bacon, chicken, and fresh herbs all topped with Gouda cheese and crispy breads crumbs. A delicious one pot meal, perfect for camping in one of our National Parks, with your dessert baked right in the middle!
Ingredients:
- 10" Dutch oven
- 24 charcoal briquettes
- 2 Idaho® russet potatoes, ⅛ slice
- ¼ oz fresh poultry pack herbs (rosemary, thyme, sage), minced
- ¾ teaspoon coarse sea salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- 2 skinless boneless chicken breast, ¾" - 1" medallions
- ¼ oz fresh poultry pack herbs (rosemary, thyme, sage), minced
- ½ teaspoon coarse sea salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- 1 red onion, halved, ¼ inch slices
- 6 oz Canadian bacon slices, halved
- 1 Gravenstein apple, ¾ cored from top
- 2 - 3 tablespoon brown sugar
- 6 oz Gouda cheese, grated
- ½ cup seasoned bread crumbs
Directions:
- Mix together potato blend of ¼oz of fresh herbs, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon olive oil.
- Gently mix the potato slices with fresh herb mixture. Set aside.
- Mix together chicken blend of ¼ oz fresh herbs, ½ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon olive oil.
- Gently mix the chicken medallions with fresh herb mixture.
- Lightly oil your dutch oven Layer horizontally the Idaho® potato slices, Canadian bacon, red onions slices and chicken medallions. Repeat until a full circle has been completed.
- Add cored apple to center and green onions to the top.
- Using charcoal briquettes, place 8 – 9 briquettes under Dutch oven and 14–15 briquettes on the lid.
- Bake approximately 20 minutes until the chicken reaches 165° F.
