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Chicken Kinda Blu
by Kathy and Bruce Jacobs
Ingredients
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Stuffing mix to cover bottom of liner pan about 1/4 inch deep
(we used Stove Top Cranberry)
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1.5 pound chicken breast (boneless, skinless)
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8 ounce ham steak cubed
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8-10 slices of Colby Jack cheese
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6 oz. sliced mushrooms (optional)
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1/2 stick of butter
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Equipment
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Dutch Oven, with liner pan and thermometer
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Cutting board and knife
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Preparation Steps
- Melt butter.
- Cover bottom of liner pan with stuffing mix.
- Cut chicken breast pieces into smaller pieces (if desired).
- Top with chicken breast pieces.
- Place ham on chicken.
- Cover ham with mushrooms.
- Pour butter over mushrooms.
- Place liner pan in fridge or cooler for 20 minutes to allow flavors to meld.
- Start coals, when ready, place liner pan in Dutch Oven.
- Cook at 350 F until chicken reaches 140F.
- Cover mushrooms with cheese.
- Continue cooking until chicken reaches 180F.
- Remove liner pan from Dutch Oven and serve.
Notes
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When cooking for two, we do this in a 10 inch Dutch Oven. When cooking for four, we do it in a 12 inch Dutch Oven.
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