Saturday, November 14, 2009

Simple Dutch Oven Cooking Recipe (oven friendly too)

My son is a master Dutch Oven cooker. In fact my entire family loves Dutch Oven and outdoor cooking in general. This week DD and I had a Girl Scout activity in which we went letterboxing and then returned to the house to cook on the fire. Because of time constraits, I had to find a quick Dutch Oven recipe (not as easy as it may seem - many take several hours not including fire starting). DH mentioned Chicken Parmesean. So we had for dinner: chicken parmesean, salad, and bread. For dessert, we had cherry cobbler and a pineapple upside-down cake.

If you are interested in the chicken parmesean, here is the reciped and the beauty of it. You start with pre-cooked and breaded chicken cutlets. You can buy them in the freezer section. I think we bought Tyson, but I'm sure there are other manufacturers. This alone saves a ton of prep time. Line the bottom of the Dutch Oven with tin foil (you will appreciate this during clean up). Add a layer of sauce, just to prevent sticking. Put in the cutlets. Put a little more sauce on each one. Sprinkle mozzerella on top. Cook with 10-12 charcoal briquetts on the bottom and 6 or so on the top for about 20 minutes. When chicken is warm and cheese is melted, dinner is ready enjoy.

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