|Dutch Oven Recipes > Meat Roll-Ups With Rice|
|2||cups long grain rice||1||tsp. thyme|
|1||can cream of chicken soup||1||tsp. marjoram|
|1||can cream of mushroom soup||salt and pepper to taste|
|1||cup sour cream||8||slices deli roast beef|
|1||yellow onion; diced||8||boneless, skinless chicken breasts|
|1 1/2||cup fresh mushrooms; sliced||16||slices bacon; partially rendered|
|1||green bell pepper; diced||6||cloves garlic; minced|
|2||cans water||1 1/2||tsp. poultry seasoning|
To a 12" Dutch oven add rice, soups, sour cream, onions, mushrooms, bell pepper, water, herbs, salt and pepper. Stir to mix completely.
Place a chicken breast between two pieces of wax paper and pound to about 1/4 inch thickness using a meat mallet. Repeat for each breast. Lay a piece of roast beef out flat. Place a chicken breast over the roast beef. Sprinkle garlic over chicken breast and season with poultry seasoning. Place two pieces of bacon over chicken breast then roll up. Repeat process making 8 meat rolls. Place meat rolls over rice mixture.
Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60 minutes.
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