A couple weekends ago me and the family packed up our camping gear and headed up to Franklin Basin (Near Bear Lake in Northern Utah)
We went with some friends to do some 4-wheeling, swimming, and outdoor cooking. We took our 2 burner stove, griddle, BBQ box and Dutch ovens.We couldnâ€™t go camping without having some delicious food. Thatâ€™s one of the main reasons to camp, right? So one night we made Parmesan Chicken with Dutch Oven Potatoes. Everyone loved it! They couldnâ€™t stop talking about it. So I thought that I would share the recipe courtesy of Camp Chefâ€™s Outdoor Cooking Guide.
Dutch Oven Potatoes
There is no exact measurement on this recipe. It all depends on how many people you are cooking for. Ingredients
- Potatoes, sliced thin, (with or without skins)
- Sliced onions, bacon & mushrooms (optional)
- Grated cheese
- 1 can cream of mushroom soup
- Salt, pepper or your favorite seasoning
Directions Cut bacon into 1 inch pieces and fry in Dutch oven until crisp. Remove bacon but leave grease in oven. Layer potatoes, onions, cheese bacon, mushrooms, and spices then dot with butter. Keep repeating layers until oven is full. Pour cream of mushroom soup over the top. Cover and cook on medium to low burner for 35 to 45 minutes. Check often you many need to add more mushroom soup. When potatoes are done sprinkle with another layer of cheese, cover and let cheese melt then serve.
- 6 boneless, skinless chicken breasts
- 1 Tbsp. garlic salt
- 1 cup Parmesan cheese
- 1 tsp. dried parsley
- 1/2 cup bread crumbs
- Melted butter
Mix Parmesan, bread crumbs and seasonings together. Dip the chicken in melted butter and roll in crumb mixture. Place chicken in well oiled Dutch oven. Drizzle left over butter on top, cover and cook on low to medium burner for about 25 to 35 minutes or until chicken or until chicken is no longer pink.