Byron's Dutch Oven Cooking Page

Byron's 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
1 tsp. rosemary    

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.

Serves: 8

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