This Giveaway is now Closed
I just got wind of a new dutch oven cookbook you will want to have. Just looking at the table of contents, I think it will be the crowning jewel of you collection! It is the 2010 World Championship Cook Off cookbook. It is chock full of award winning recipes. With recipes like chocolate mousse layer cake, turkey and wild rice bread, maple bacon turkey and apple raspberry pie...well, you can't go wrong. You can take a look at the table of contents and place your order here! The cookbook is a bargain at $15.00+$3.95 shipping.
All that being said, I am giving away a copy on dutchovenmadness! One lucky reader will get a copy courtesy of moi! All you have to do is leave a comment on this post telling me what you consider your best dutch oven dish. If it has won an award let me know, leave the recipe if you would like (but it may end up on my blog!). It doesn't have to be fancy, just your favorite dutch oven dish. The winner will be chosen at random. You have until 10 pm mountain time on Friday, Feb. 19th to enter and the winner will be announced on Saturday's post.
On to the recipe! This is one that I would consider one of my best recipes. It comes from a Taste of Home magazine. I was worried because most of the dishes I have done have had some kind of a sauce or gravy that made them easier. I was afraid of burning this because it was just the chicken. I should have just relaxed. This was as easy as anything I have done so far.
Chicken Parmesan Bundles
10" dutch oven
4 oz. cream cheese, softened
1 10 oz. pkg. frozen chopped spinach, thawed and well drained
1 1/4 cups shredded mozzarella cheese
6 Tbs. shredded Parmesan cheese, divided
6 small boneless skinless chicken breasts, pounded to 1/4" thickness
1/2 cup Ritz crackers, crushed
1 1/2 cups spaghetti sauce, heated
In a bowl, mix the cream cheese, spinach, 1 cup mozzarella cheese and 3 Tbs. Parmesan cheese until well blended. Spread evenly on chicken breasts. Starting at the short end of each breast, roll up chicken tightly, completely enclosing the filling. Secure with toothpicks. Set aside.
Beat the egg in a shallow bowl. Mix the remaining 3 Tbs. Parmesan cheese and the cracker crumbs in a pie plate. Dip the chicken in egg, then roll in the cracker mixture. Place, seam side down in your DO. Bake 30 minutes at 375 or until juices run clear (165 degrees). I used 9 coals on the bottom and 15 on top. Top with spaghetti sauce and remaining 1/4 cup of mozzarella cheese. Serves 6.
The Finished Product
These were AMAZING!!! The chicken was tender and the filling was delicious. They were worth the time it took to make these. They look beautiful with the green filling and red sauce. My kids couldn't get enough and even though I doubled the recipe there were no leftovers. This recipe is a keeper. Grade A