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:

  1. Mix together potato blend of ¼oz of fresh herbs, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon olive oil. 
  2. Gently mix the potato slices with fresh herb mixture. Set aside. 
  3. Mix together chicken blend of ¼ oz fresh herbs, ½ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon olive oil. 
  4. Gently mix the chicken medallions with fresh herb mixture.
  5. 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.
  6. Add cored apple to center and green onions to the top. 
  7. Using charcoal briquettes, place 8 – 9 briquettes under Dutch oven and 14–15 briquettes on the lid. 
  8. Bake approximately 20 minutes until the chicken reaches 165° F.

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