Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Cheesy Chicken Italian-o

1 lb. bacon 1/4 cup honey
8 chicken breasts; cut into chunks 2 tsp. ground oregano
3 cloves garlic; minced 2 tsp. basil
1 large yellow onion; sliced 1 1/2 tsp. parsley
6 large tomatoes; diced 1 tsp. salt
1 red bell pepper; cut into chunks 1 tsp. ground black pepper
1 green bell pepper; cut into chunks 3 cups Mozzarella cheese; grated
1 cup mushrooms; sliced 3 cups Cheddar cheese; grated
(1) 10 3/4 oz. can tomato puree 1/2 cup Parmesan cheese; grated
1/4 cup balsamic vinegar    

Heat a 12" Dutch oven using 20-22 briquettes bottom. Slice bacon into 1" strips then add to hot oven and fry until brown. Remove bacon from oven. Remove and reserve all but 2 Tbs. of the bacon grease from the oven. Add chicken and garlic to oven and cook, turning frequently, until juices run clear when chicken is pierced with a fork. Remove chicken from oven and add reserved bacon grease. Line the bottom of the oven with onion slices then put chicken on top of the onion. Add tomatoes, red and green bell pepper, and mushrooms. Cover and bake using 12 briquettes bottom and 12-14 briquettes top for 30 minutes.

In a large measuring cup make a sauce with the tomato puree, balsamic vinegar, honey, oregano, basil, parsley, salt, and pepper. Stir to mix well. Sprinkle bacon over top of cooked vegetables then pour sauce over vegetables. Cover and bake another 15 minutes. Sprinkle cheeses over the top. Replace lid and let sit for 15 minutes until cheese is melted.

Serves: 16

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