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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : Baked Havarti Chicken Dutch Oven Recipes Back to the Dutch Oven Recipes page. Baked Havarti Chicken 4 boneless, skinless chicken breast halves 1 (8 ounce) package sliced fresh mushrooms 2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise 4 ounces sliced Havarti cheese with dill Italian dressing Greek seasoning (optional) 1 tablespoon butter 1 tablespoon white cooking wine 1 tablespoon Worcestershire sauce 1/2 teaspoon garlic salt salt Directions: Warm and oil your 10" Dutch Oven. 1. Preheat oven to 400 degrees. Use 15 briquettes on the top and 10 on the bottom 2. Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes. 3. Place chicken in 10" Dutch Oven. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear. 4. Shortly before chicken is done, melt butter in a cast iron skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed. 5. Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted. 6. Remove chicken from the oven, top with mushrooms and their pan juices, and serve. Servings: 4 to 6 * Prep Time: 20 Minutes * Cook Time: 40 Minutes * Ready In: 1 Hour Recipe by: BCWEBB Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables. Nutrition per serving: Calories: 483 Total Fat: 34 g Saturated Fat: 12 g Cholesterol: 110 mg Sodium: 2720 mg Total Carbohydrates: 13 g Dietary Fiber: 1 g Protein: 33 g Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
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