Dutch oven Idaho® Potato Chicken Cordon Bleu Recipe
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Cooking-Outdoors version of the classic Chicken Cordon Bleu recipe, packed with Idaho® Potatoes, red onions, Canadian bacon, chicken, fresh herbs all topped with Gouda cheese and crispy breads crumbs. A delicious one pot meal, perfect for camping in one of our National Parks, with your dessert baked right in the middle!
Ingredients
  • 10" Dutch oven
  • 24 charcoal briquettes
Potatoes
  • 2 Idaho® russet potatoes, ⅛ slice
  • ¼ oz fresh poultry pack herbs (rosemary, thyme, sage), minced
  • ¾ tsp coarse sea salt
  • ½ tsp fresh ground black pepper
  • 1 tbsp olive oil
Chicken
  • 2 skinless boneless chicken breast, ¾" - 1" medallions
  • ¼ oz fresh poultry pack herbs (rosemary, thyme, sage), minced
  • ½ tsp coarse sea salt
  • ½ tsp fresh ground black pepper
  • 1 tbsp olive oil
Additional Ingredients
  • 1 red onion, halved, ¼ inch slices
  • 6 oz Canadian bacon slices, halved
  • 1 Gravenstein apple, ¾ cored from top
  • 2 - 3 tbsp brown sugar
  • 6 oz Gouda cheese, grated
  • ½ cup seasoned bread crumbs
Instructions
  1. Mix together potato blend of ¼oz of fresh herbs, ¾ tsp salt, ½ tsp black pepper and 1 tbsp olive oil.
  2. Gently mix the potato slices with fresh herb mixture.
  3. Set aside.
  4. Mix together chicken blend of ¼ oz fresh herbs, ½ tsp salt, ½ tsp black pepper and 1 tbsp olive oil.
  5. Gently mix the chicken medallions with fresh herb mixture.
  6. Lightly oil your dutch oven.
  7. Layer horizontally the Idaho® potato slices, Canadian bacon, red onions slices and chicken medallions.
  8. Repeat until a full circle has been completed.
  9. Add cored apple to center and green onions to the top of the Idaho Potato Chicken Cordon Bleu.
  10. Using charcoal briquettes, place 8 – 9 briquettes under Dutch oven.
  11. Place 14 – 15 charcoal briquettes on lid of Dutch oven.
  12. Bake approximately 20 minutes until the chicken reaches 165° F.
  13. Top chicken cordon bleu with Gouda cheese.
  14. Add crispy bread crumbs over the Gouda cheese.
  15. Bake a few minutes longer until cheese melts.
  16. Remove Dutch oven from heat and serve with a fresh green salad and some fresh made french bread!
Recipe by Cooking Outdoors at https://cooking-outdoors.com/dutch-oven-idaho-potato-chicken-cordon-bleu/