Dutch Oven Chicken Cordon Bleu One-Pot Meal

Dutch ovens are not just for camping.  I like to break them out for backyard entertaining here at home, especially in the summer months. When I first prepared this particular meal, it was for that purpose and I haven’t made it camping yet. Our guests raved about it, though, and I expect it will be a staple of our Dutch oven cooking for some time.

Apart from some fancy cutting of the chicken, it’s a pretty straightforward meal.  If you are trying this for the first time on a camping trip, I’d recommend doing the cutting work on the chicken in advance, so you have a proper kitchen sink to wash up in between steps.

(Serves 8)

Ingredients

•  4 large boneless skinless chicken breasts
• 4 slices deli ham
• 4 slices Swiss cheese
• 1 cup bread crumbs
• 6-7 medium white potatoes
• 2 cups peeled cut carrots or short cuts
• 1 large onion, cut in chunks
• 2 tbsp EVOO
• 2 tsp chopped garlic
• 1 tsp salt
• ¼ tsp black pepper

Equipment

•  #12 deep-dish Dutch oven
• lid lifter
• shovel
• 8 toothpicks
• assorted knives and spoons
• liner paper (optional)

Prepping the veggies

 
Wash potatoes and cut into chunks.  Peel and cut carrots and onions.  Add all of the veggies to the Dutch oven.  Add olive oil and garlic and toss until the veggies are coated.  Sprinkle with salt and pepper and set aside.

Veggies prepped and ready to go.

Making the Chicken Cordon Bleu

First, butterfly your chicken breasts with a medium-sized knife, then cut them in half, giving you 8 pieces. Cut your ham and cheese slices in half as well.  Fold these and stuff them inside the butterfly of the chicken breast portions so that none of the ham or cheese sticks out.  Hold the chicken breasts closed with toothpicks.

Next, coat your chicken with bread crumbs. I just spread the crumbs on a plate and press the chicken into the crumbs.  You can also put the crumbs and the chicken into a plastic bag and shake them, a couple at a time.

Completed Dutch oven Chicken Cordon Bleu

Cooking your Chicken Cordon Bleu One-Pot Meal

Arrange your completed chicken breast portions on top of the veggies and bake at 350 degrees for 40 minutes. In warm weather with calm winds, that should be roughly 14 coals on top and 10 beneath your oven.  If you’re not sure, err on the side of extra top heat.

Test the potatoes and carrots for doneness with a fork. If they’re tender, remove from heat and serve.

Enjoy!